Piemontaise Salad


🛒Ingredients (Grocery List)


  • 1 1/2 Pounds Red Potatoes

  • 4 Tomatoes (chopped in cubes)

  • 1 1/2 cup of finely chopped Cornichons or Gherkins

  • 4 Eggs

  • 1/2-pound Gruyère Cheese or Swiss Cheese

  • 1/2-pound Ham

  • 6-8 tbsp Mayonnaise

  • Parsley (a handful, chopped)

  • Salt and Pepper



🍴Serves: 4

⏰Prep Time: 50 min

⏱️Cook Time: 0 min


🥣Instructions

1. Cook the Potatoes in salted simmering water on medium heat for 15-20 minutes, until just tender, but not soft. Drain and rinse under cold water. When cool enough to handle peel the Potatoes and cut into large cubes. I did disks as all the Potatoes were roughly the same size. Reserve the Potatoes in the fridge for at least 1 hour.

2. Plunge the Eggs in boiling water for 10 minutes take the Eggs out and cool them down under running cold water.

3. Peel and chopped the Tomatoes. To do that, place a pot of water on the stove and bring it to a boil. Then drop the Tomato into the boiling water. You can add several at a time. Remove them after 30 seconds or when the skin begins to peel and put them into the bowl of icy water. when done cut them in half squeeze the excess of juice and remove the seeds. then roughly chopped all of the Tomatoes in rough cube.

4. Chop the Ham, the Cornichons and the Gruyère or Swiss Cheese in rough bite size cubes and reserve in a container in the fridge.

5. In a large salad bowl put all of the Potatoes, followed by the Ham, the Cornichons, Gruyère or Swiss Cheese, a handful of chopped Parsley and a good pinch of Salt and Pepper. Add the Mayonnaise on top and mixed all these ingredients gently with a wooden spoon until they are evenly coated with the Mayonnaise. Then, add the Tomatoes in and stir again to mix them evenly with the rest. Finally, just before serving. peel you Eggs. chopped them in rough cube like shapes and add then to the mix. give a final gentle stir and serve.