Piemontaise salad

Serves 2

This is my take on a traditional French potato salad recipe. It’s deliciously fresh and goes brilliantly as an accompaniment with picnics and barbecues as well as making a tasty lunch dish on its own.

It is traditionally made with ham and gherkins. I’ve also added chicken and used cucumber and a little Tabasco instead of the gherkins as I didn’t have any to-hand. 

Ingredients 

4 large new potatoes, steamed

4 Glenballyeamon free range eggs, boiled & peeled

0.5 tray of baby plum tomatoes

0.75 cucumber

2 slices of ham

2 small chicken breasts

3 tbsp mayonnaise

3 dashes of Tabasco

2 tsp white wine vinegar

1 tsp Dijon mayonnaise

Seasoning

Method

Chop the potatoes into small pieces. 

Slice the chicken, ham, eggs, tomatoes and cucumber to your liking. 

Arrange the prepared ingredients in a dish or on a plate. 

Combine the remaining ingredients in a cup and stir thoroughly to make a dressing. Use a spoon to drizzle over the salad. I like to have some of the salad undressed so choose to do it this way rather than fully tossing the salad in the dressing.  

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