Salade Piémontaise

Steps

1. Rinse potatoes and cook in cold water brought to a boil until tender but firm.
2. Cook peas in boiling salted water for a few minutes, then drain. Let potatoes and peas cool.
3. Peel and chop hard-boiled eggs into even pieces.
4. Cut ham into small dice or strips.
5. In a large bowl, mix mayonnaise, crème fraîche, and mustard until smooth.
6. Gradually add gherkin vinegar, stirring to combine.
7. Stir in most of the chopped chives, reserving some for garnish.
8. Once potatoes are cool, cut into chunks or thick slices, keeping skin on if desired.
9. Combine potatoes, peas, ham, and eggs in a large bowl.
10. Add the dressing and gently mix to coat all ingredients without breaking them.
11. Taste and adjust seasoning as needed.
12. Refrigerate salad for at least 30 minutes before serving.
13. Before serving, stir gently and sprinkle with remaining chives.