Authentic homemade Piémont salad

Ingredients

• 1.5 kg Firm‑cooking potatoes (choose potatoes of the Rose ovale or Charlotte variety)
• 8 unités Eggs (hard‑boiled eggs, keep 2 for decoration)
• 4 unités Tomatoes (cut into pieces similar in size to the potatoes)
• 10 unités Pickles (cut in half then diced)
• 200 g Poultry ham (cachir style) (cut into dice)
• 2 c. à soupe Fresh parsley (finely chopped)
• 1 unités Egg yolk (for the mayonnaise)
• 1 c. à soupe Dijon mustard (preferably strong)
• 150 ml Sunflower oil (neutral oil, added in a stream)
• 1 c. à soupe White vinegar (to season the mayonnaise)
• 2 c. à soupe Liquid cream (to lighten the mayonnaise)
• à goût Salt (fine salt)
• à goût Ground black pepper (freshly ground pepper)

Instructions

1. Cooking the potatoes

   Wash the potatoes, place them whole in a pot of cold salted water. Bring to a boil then cook 15‑20 minutes until they are tender but still firm.

   Time: PT20M

   Temperature: 100°C

2. Cooking hard‑boiled eggs

   Place the eggs in another pot, cover with cold water, bring to a boil then cook for 9 minutes. Cool immediately under cold water to stop cooking.

   Time: PT12M

   Temperature: 100°C

3. Cooling and cutting the potatoes

   Drain the potatoes, let them cool for a few minutes, then cut lengthwise, then in half and finally into large uniform dice.

   Time: PT8M

4. Preparing the eggs

   Peel the hard‑boiled eggs, cut 6 of them into quarters (or dice) and reserve 2 whole eggs for final decoration.

   Time: PT5M

5. Cutting the vegetables and ham

   Cut the tomatoes into dice similar in size to the potatoes, halve the pickles then dice them, and cut the poultry ham into dice. Finely chop the parsley.

   Time: PT10M

6. Preparing homemade mayonnaise

   In a medium bowl, whisk the egg yolk with the mustard, salt and pepper. Add the sunflower oil in a very thin stream while whisking vigorously until a firm emulsion forms. Incorporate the vinegar, then loosen the sauce with the liquid cream until a light vinaigrette consistency is reached.

   Time: PT7M

7. Assembling the salad

   Transfer the potato dice, eggs, tomatoes, pickles and ham into the large bowl. Add the chopped parsley, salt and pepper to taste.

   Time: PT5M

8. Finishing and serving

   Pour the vinegared mayonnaise over the salad, gently toss to coat all ingredients. Decorate with the two reserved hard‑boiled eggs, cut in half and place on top. Serve chilled or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g