Authentic homemade Piémont salad

Ingredients

• 1.5 kg Firm‑cooking potatoes (choose potatoes of the Rose ovale or Charlotte variety)
• 8 unités Eggs (hard‑boiled eggs, keep 2 for decoration)
• 4 unités Tomatoes (cut into pieces similar in size to the potatoes)
• 10 unités Pickles (cut in half then diced)
• 200 g Poultry ham (cachir style) (cut into dice)
• 2 c. à soupe Fresh parsley (finely chopped)
• 1 unités Egg yolk (for the mayonnaise)
• 1 c. à soupe Dijon mustard (preferably strong)
• 150 ml Sunflower oil (neutral oil, added in a stream)
• 1 c. à soupe White vinegar (to season the mayonnaise)
• 2 c. à soupe Liquid cream (to lighten the mayonnaise)
• à goût Salt (fine salt)
• à goût Ground black pepper (freshly ground pepper)

Instructions

1. Cooking the potatoes

   Wash the potatoes, place them whole in a pot of cold salted water. Bring to a boil then cook 15‑20 minutes until they are tender but still firm.

   Time: PT20M

   Temperature: 100°C

2. Cooking hard‑boiled eggs

   Place the eggs in another pot, cover with cold water, bring to a boil then cook for 9 minutes. Cool immediately under cold water to stop cooking.

   Time: PT12M

   Temperature: 100°C

3. Cooling and cutting the potatoes

   Drain the potatoes, let them cool for a few minutes, then cut lengthwise, then in half and finally into large uniform dice.

   Time: PT8M

4. Preparing the eggs

   Peel the hard‑boiled eggs, cut 6 of them into quarters (or dice) and reserve 2 whole eggs for final decoration.

   Time: PT5M

5. Cutting the vegetables and ham

   Cut the tomatoes into dice similar in size to the potatoes, halve the pickles then dice them, and cut the poultry ham into dice. Finely chop the parsley.

   Time: PT10M

6. Preparing homemade mayonnaise

   In a medium bowl, whisk the egg yolk with the mustard, salt and pepper. Add the sunflower oil in a very thin stream while whisking vigorously until a firm emulsion forms. Incorporate the vinegar, then loosen the sauce with the liquid cream until a light vinaigrette consistency is reached.

   Time: PT7M

7. Assembling the salad

   Transfer the potato dice, eggs, tomatoes, pickles and ham into the large bowl. Add the chopped parsley, salt and pepper to taste.

   Time: PT5M

8. Finishing and serving

   Pour the vinegared mayonnaise over the salad, gently toss to coat all ingredients. Decorate with the two reserved hard‑boiled eggs, cut in half and place on top. Serve chilled or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Tomatoes: cherry tomatoes
• Instead of Pickles: capers
• Instead of Poultry ham (cachir style): turkey ham, smoked chicken
• Instead of Dijon mustard: old‑style mustard
• Instead of Sunflower oil: rapeseed oil, peanut oil
• Instead of White vinegar: cider vinegar
• Instead of Liquid cream: semi‑skimmed milk

Equipment Needed

• Large pot
• Colander or skimmer
• Cutting board
• Chef's knife
• Large mixing bowl
• Medium bowl
• Whisk
• Wooden spoon or spatula
• Tablespoon measure
• Serving platter or presentation plate (optional)

Critical Steps — Do Not Skip

• Cook potatoes until tender without mashing
• Emulsify the mayonnaise (add oil in a stream and whisk continuously)
• Season the salad after adding the dressing to avoid excess salt

Chef Tips from the Video

• Use Charlotte or Rose ovale potatoes for ideal texture
• Refresh the vegetables and salad before serving for optimal crunch
• Add a splash of lemon in addition to the vinegar for extra freshness

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days

Freezer: Not recommended (potatoes become grainy)

Room temperature: Consume within 2 hours if kept at room temperature

Make-Ahead Tips

• Prepare the mayonnaise the day before and keep it chilled
• Cook the potatoes and eggs ahead of time, then keep them refrigerated before assembling the salad