Recipe: Piedmont Salad

1 In salted boiling water, with a crushed clove of garlic and a bay leaf, cook your potatoes for 20 minutes (test with the tip of a knife).
2/ Remove them from the water and let them cool. Peel them then cut them into large cubes.
3/ Meanwhile, cook your eggs for 10 minutes in salted boiling water.
4/ Cut your pickles into thin slices.
5/ Cut your hard-boiled peeled and cold eggs into small pieces and your tomatoes and mix all your ingredients in a large salad bowl. Add the chopped parsley, salt and pepper.
6/ Fold in your mayonnaise gently.
7/ Adjust the seasoning and refrigerate for one hour.
A beautiful and simple Piedmont salad for hot days. To be consumed the same day.