French Potato Salad (Piemontaise)
Ingredients
For the Salad:
12 Baby potatoes
2 Eggs- 8 Cherry tomatoes
- 8 Cornichons
- 4 slices Ham Prefer Torchon Ham
For the Sauce:
2 tbsp Sunflower oil
1 tbsp Balsamic vinegar
1 tsp Mustard (wholegrain)- 2 tbsp Mayonnaise
Salt
Black pepper
Instructions
- Place the potatoes in a saucepan of cold, salted water. Bring to the boil and cook for around 15-20 minutes, depending on size, until just tender when pierced with a knife. Drain and allow to cool. Once they are cold, half them.
- Meanwhile, place the eggs in a small saucepan, cover with cold water, and bring to the boil. Once boiling, cook for exactly 9-10 minutes for hard-boiled eggs. Drain and immediately transfer to a bowl of cold water (this stops the cooking and makes them easier to peel). Once cool, peel and slice them.
- Half the tomatoes. Cut the ham into similar-sized small dice. Slice the cornichons into thin rounds.
- In a small bowl, whisk together the oil, vinegar, mustard, and a pinch of salt and pepper. Once emulsified, whisk in the 2 heaped tablespoons of mayonnaise until smooth and creamy. Taste and adjust seasoning. The sauce should be well-seasoned and slightly tangy.
- In a large mixing bowl, combine the potatoes, eggs, tomatoes, ham, and cornichons. Pour the sauce over the salad and toss gently but thoroughly until everything is evenly coated.
- Cover the bowl with cling film and place in the refrigerator for at least 30 minutes (or up to 2 hours). This resting time allows the potatoes to absorb the flavours of the sauce. Serve chilled or at cool room temperature.
Notes
The trick is cooking the potatoes until just tender – overcook them and they’ll turn to mush when tossed. Chill the assembled salad for at least 30 minutes so the potatoes absorb the tangy mustard dressing rather than merely wearing it. Torchon ham is worth seeking out; its delicate texture elevates the whole thing from picnic staple to genuinely bistro-worthy.
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