Piémontaise Potato Salad
🇫🇷 France
Ingredients
- 2 large eggs
- 1.3 lbs (600g) new baby potatoes
- 8 grape tomatoes (or 10-12 cherry tomatoes)
- 2 slices Paris ham
- ½ cup (50g) hard mountain cheese (e.g. Gruyère), cubed
- 1 shallot, peeled and diced
- 8-10 cornichons (or dill pickles), sliced, plus extra for garnish
- 1 tbsp cornichon juice
- 2 tbsp mayonnaise
- 3 tbsp Greek yogurt
- 1 tbsp chopped fresh herbs (parsley, chive)
- Salt and black pepper, to taste
Steps
- Boil eggs: cover with water by 1 inch, bring to a rapid boil, boil 1 minute, then remove from heat, cover, and let sit in hot water for 10 minutes.
- Rinse eggs under cold water, peel, and slice into large chunks.
- Peel potatoes and place in a pot with water covering by 1 inch; add 1 tbsp salt and bring to a boil.
- Reduce heat to medium and simmer potatoes about 14 minutes until fork-tender.
- Drain potatoes and rinse under cold water to cool; slice into halves or quarters.
- Halve the tomatoes and cut the ham into small squares.
- In a large bowl, mix diced shallot, sliced cornichons, cornichon juice, mayonnaise, Greek yogurt, fresh herbs, salt, and pepper.
- Add potatoes and tomatoes to the bowl and toss to coat.
- Add ham, cheese, and eggs; toss gently to combine.
- Adjust seasoning as needed and garnish with extra fresh herbs before serving.
Source: www.pardonyourfrench.com