French Food Friday - La salade piémontaise
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| photo and recipe from pardonyourfrench.com |
Bonjour from a very warm SW France,
It is, as if, Summer has arrived two months early.
Every day it is warm and sunny which is most odd for April is it is normally a cold and wet month.
It has resulted in switching from winter to summer duvets, wearing summer clothes and thinking about using the oven less.
Salade Piemontaise is French boyfriend's favourite salad and we often buy it ready made from the supermarket.
La salade piémontaise
Ingredients
2 large eggs
600g new baby potatoes
8 grape tomatoes (or 10-12 cherry tomatoes)
2 slices Paris ham
1 shallot, peeled and diced
8-10 cornichons (or dill pickles), sliced, plus a few extra for garnish
1 tbsp (15ml) cornichon juice
2 tbsp (30g) mayonnaise
3 tbsp (45g) greek yogurt
1 tbsp chopped fresh herbs (parsley, chives)
Salt and black pepper, to taste
2 large eggs
600g new baby potatoes
8 grape tomatoes (or 10-12 cherry tomatoes)
2 slices Paris ham
1 shallot, peeled and diced
8-10 cornichons (or dill pickles), sliced, plus a few extra for garnish
1 tbsp (15ml) cornichon juice
2 tbsp (30g) mayonnaise
3 tbsp (45g) greek yogurt
1 tbsp chopped fresh herbs (parsley, chives)
Salt and black pepper, to taste
Instructions
1. Make the hard-boiled eggs. Add eggs to a saucepan. Cover with water by 1 inch and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest in the boiling water for 10 minutes. Carefully remove eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into large chunks.
2. Peel the potatoes and place them in a large pot and cover with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 14 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and run under cold water to cool the potatoes (stopping the cooking process). Set aside. When the potatoes are well cooled, slice them in half or quarters.
3.Chop the tomatoes in half. Slice the ham into small squares.
4. In a large bowl, combine the diced shallot, sliced cornichons, cornichon juice, mayonnaise, Greek yogurt, fresh herbs, and salt and pepper to taste and stir to combine. Add the potatoes, tomatoes and stir to coat.
Add the ham, cheese, eggs and toss to combine. Adjust seasoning (salt, pepper) if needed and serve with extra chopped fresh herbs on top.
Bon vendredi a tous ♥
Leeann x
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