Salad piemontaise

Ingredients

• 1 kg kipfler potatoes
• 3 large, firm tomatoes
• 200 g piece ham
• 50 g cornichons
• 1/2 cup flat leaf parsley
• 4 hard boiled eggs
• 1 cup good quality whole egg mayonnaise
• 1 tsp dijon mustard
• 1 tsp red wine vinegar
• freshly ground black pepper

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Preparation

• Cook the potatoes in salted simmering water on medium heat for 15-20 minutes, until just tender, but not soft.
• Drain and rinse under cold water. When cool enough to handle peel the potatoes and cut into large cubes.
• Meanwhile combine all the dressing ingredients. Season to taste.
• Combine the tomato, ham, cornichon, parsley and potato. Pour over the dressing, and combine. Add the eggs, then toss gently again.

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