GF
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salad · French
Salade Niçoise
A composed French salad of tender potatoes, crisp green beans, jammy eggs, tomatoes, olives, anchovies, and tuna, finished with a bright Dijon vinaigrette.
Gluten-free
French
Piedmont Potato Salad
A classic French potato salad with tender potatoes, crisp cornichons, juicy tomatoes, ham, and a tangy mayonnaise dressing. It is creamy without being heavy and improves after a short rest.
45 min
4 servings
Medium
How to prepare
1
Put the potatoes in a large saucepan, cover with cold water by 3 cm, and season the water generously with salt. Bring to a boil over high heat, then simmer for 10 to 14 minutes until a knife slips into the center without resistance.
2
Drain the potatoes thoroughly and let them steam in the colander for 3 minutes. Transfer them to a wide bowl while warm.
3
Whisk the mayonnaise, Dijon mustard, red wine vinegar, minced shallot, half of the chives, and black pepper in a small bowl until smooth and glossy.
4
Pour the dressing over the warm potatoes and fold gently until every piece is coated. Rest for 10 minutes so the potatoes absorb the seasoning.
5
Add the tomatoes, ham, sliced cornichons, and remaining chives. Fold just until combined, taking care not to crush the tomatoes.
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6
Taste and adjust the salt, then cover and refrigerate for at least 30 minutes. Serve cool, garnished with the reserved chives.
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Why this recipe works
Warm potatoes absorb the mustardy dressing, while cornichons and tomatoes provide acidity and freshness that balance the richness of mayonnaise and ham.
Storage and reheating
How to store it
Refrigerate in a covered container for up to 3 days. Do not leave the salad at room temperature for more than 2 hours, or 1 hour in very hot conditions.
How to reheat it
Do not reheat. Serve cold or allow it to stand briefly at room temperature before serving.
Nutrition / serving
442kcal
13.57 gprotein
41.11 gcarbs
25.14 gfat
Ratings and reviews
0.0/ 5
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