Refresh
    Piémontaise Salad.

    A Piémontaise Salad is a very classic Salad in France where it usually a Starter or a Side Dish but can also be done in advance in order to be a PicNic Dish or one to be part of a BBQ Party. This Salad is voluptuous in a sense that it pleases the palate in many ways. But also it is a nutritious one with Potatoes, Ham, Eggs, Tomatoes and the pickled Gherkins.

    Putting it all Together
    Piémontaise Salad.
    Timing
    • Preptime: 15-20 minutes. Assemblage.
    • Cooktime: 20 to 25 minutes.
    • Servings: 2-4 portions
    Ingredients

    750g to 1 kg of Baby Potatoes (or Charlotte, Anya, Jersey, Vivaldi). Smaller Potatoes work best.

    400g to 500g of Tomatoes preferably San Marzano or Plum Tomatoes.

    6 Eggs.

    Half a Jar of Gherkins/Cornichons sliced.

    350g of thick good quality Ham, diced but loose the rind.

    Chopped Parsley.

    Chopped Dill.

    Crushed Black Pepercorns and Sea Salt.

    Mayonnaise in Jar or Handmade.

    Optional: a tablespoon of Capers.

     

    Steps

    First is to put a pan of salted Water upon the stove to simmer it gently up until boiling point.

    Prepare the Potatoes meanwhile, small varieties are best for this recipe. Peel them then dice them or quarter them. Put them in the Water to boil for 20 to 25 minutes until tender but not mushy.

    Diced your Tomatoes while your Potatoes are cooking.

    Then chopped your Cornichons/Gherkins and set aside in a large bowl with the chopped Tomatoes.

    Chopped your Parsley and Dill. Add to the Bowl. 

    Prepare your Mayonnaise. You can also use a shop bought one of your liking. Aioli does work as well.

    Start to prepare four Hard Boiled Eggs.

    Add the Cappers to the Salad Bowl.

    Drain the Potatoes and let them cool a little. 

    Diced your thick cut of Ham.

    Then add the Potatoes and Ham to the Bowl with the shelled Hard Boiled Eggs which are cut in quarters.

    Mix everything gently with the Mayonnaise apart from two Eggs which you kept aside for later and decoration of the Salad. ( Not in a Mixer or Blender! with a spatula)

    Put the Salad in the fridge to cool for a hour or more.

    Soft boil the two remaining Eggs, shell them before presenting them in half lengthways upon the Piémontaise Salad.

    This Salad can be decorated with more Dill and Parsley. It is a convivial Salad when everyone helps themselves to enjoy it.

     

     

     

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