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.