Salad piemontaise

2 servings
10 min
15 min
Very Easy


Number of serving: 2
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


  • 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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