Salade Piémontaise (Potato Salad)

This hors d’oeuvre bears the name of a region in Italy, but is typically French.

Serves: 12Hands-on: 15 minutesTotal: 1 hour 45 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 8 medium potatoes
  • 1 small shallot, peeled and minced
  • 6 cornichons (gherkins), thinly sliced
  • 2 slices ham (or pork roast), cut in ½" squares
  • 4 medium tomatoes
  • 4 large eggs
  • 1 egg yolk
  • 1 Tbsp. Dijon mustard
  • ⅔ cup olive oil
  • 2 Tbsp. crème fraîche or crema Mexicana
  • 1 tsp. red wine vinegar
  • 1 tsp. salt
  • 1 tsp. ground black pepper

Directions

  • Fill a large saucepan with cold water, add the potatoes, and bring to a boil over high heat. Boil the potatoes for 20 minutes. Prepare a large bowl of ice water. With a slotted spoon, take the potatoes out, and put them in the ice water. When cool, dry them and peel them.
  • Put the shallot, cornichons, ham, tomatoes, and potatoes in a large salad bowl.
  • Fill a medium saucepan with water, and bring to a boil over high heat. Prepare a bowl of ice cubes. Boil 4 eggs for 10 minutes, then remove them with a slotted spoon and put them on the ice. When cool, peel the eggs and slice them in half.
  • In a separate bowl, prepare the sauce: Make a quick mayonnaise, whisking an egg yolk with one tablespoon of Dijon mustard, adding the olive oil slowly. When the sauce is thick, add the crème fraîche, whisk well, then add the red wine vinegar to the sauce and stir again. Add salt and pepper, stir well, and pour over the potatoes and tomatoes. Toss well and add the hardboiled eggs.
  • Cover and keep in the refrigerator for an hour before serving.

Recipe Information

Serves: 12

Ingredients

  • 8 medium potatoes
  • 1 small shallot, peeled and minced
  • 6 cornichons (gherkins), thinly sliced
  • 2 slices ham (or pork roast), cut in ½" squares
  • 4 medium tomatoes
  • 4 large eggs
  • 1 egg yolk
  • 1 Tbsp. Dijon mustard
  • ⅔ cup olive oil
  • 2 Tbsp. crème fraîche or crema Mexicana
  • 1 tsp. red wine vinegar
  • 1 tsp. salt
  • 1 tsp. ground black pepper

Directions

  • Fill a large saucepan with cold water, add the potatoes, and bring to a boil over high heat. Boil the potatoes for 20 minutes. Prepare a large bowl of ice water. With a slotted spoon, take the potatoes out, and put them in the ice water. When cool, dry them and peel them.
  • Put the shallot, cornichons, ham, tomatoes, and potatoes in a large salad bowl.
  • Fill a medium saucepan with water, and bring to a boil over high heat. Prepare a bowl of ice cubes. Boil 4 eggs for 10 minutes, then remove them with a slotted spoon and put them on the ice. When cool, peel the eggs and slice them in half.
  • In a separate bowl, prepare the sauce: Make a quick mayonnaise, whisking an egg yolk with one tablespoon of Dijon mustard, adding the olive oil slowly. When the sauce is thick, add the crème fraîche, whisk well, then add the red wine vinegar to the sauce and stir again. Add salt and pepper, stir well, and pour over the potatoes and tomatoes. Toss well and add the hardboiled eggs.
  • Cover and keep in the refrigerator for an hour before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat15g
Saturated Fat3g
Cholesterol85mg
Sodium320mg
Total Carbohydrate25g
Dietary Fiber2g
Sugars3g
Protein6g