Recipe: Piedmont Salad

Name: Piedmont Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g (14 oz) firm tomatoes; 600 g (21 oz) firm-fleshed potatoes type "charlotte"; one clove of garlic, germ removed; one bay leaf; 3 eggs; 8 large pickles in vinegar; 150 g (5.25 oz) mayonnaise; 200 g (7 oz) ham cut into cubes; one tablespoon chopped parsley; salt and ground pepper

By ivan 4.8/5 (6 reviews)

Prep 15 min

Cook 30 min

Total 45 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

400 g (14 oz) firm tomatoes
600 g (21 oz) firm-fleshed potatoes type "charlotte"
one clove of garlic, germ removed
one bay leaf
3 eggs
8 large pickles in vinegar
150 g (5.25 oz) mayonnaise
200 g (7 oz) ham cut into cubes
one tablespoon chopped parsley
salt and ground pepper

Step-by-step directions

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.