Salade Piémontaise

by mimithorisson

The ‘salade Piémontaise’ (Piedmontese salad) sounds very Italian but is in fact a classic French bistrot recipe. I loved buying this salad at my favourite local deli in Paris called ‘Davoli’ (Rue Cler, 7ème). Their’s was excellent and we loved having saucisson sec sandwiches with baguette bread, butter and crunchy pickles.

Ingredients: (serves 4)

2 large potatoes
1 large carrot
100 grams peas
1 tomato (chopped in cubes)
A large handful of finely chopped pickles
4 eggs (hard-boiled)
4-5 tbsp mayonnaise
1 tsp mustard
2 tbsp crème fraîche
1 tbsp red wine vinegar
2 tbsp olive oil
Parsley (a handful, chopped)
Salt and pepper

Boil the eggs until hard. Set aside to cool. Boil the potatoes and carrots until tender (I pre-slice them so they will cook faster). Add the frozen peas during the last minutes so they don’t get too soft. Drain. When they are ready, set aside to cool and chop the potatoes and carrots in coarse cubes.
Chop the tomato in cubes, set aside. Now you can make a small vinaigrette with the olive oil, mustard and vinegar, salt & pepper.
Toss everything together in a salad dish. Add the vinaigrette, mayonnaise, pickles and crème fraîche. The quality of the mayonnaise very important. Make sure you buy a nice rich mayonnaise, preferably sold in the fresh department. Mix well then add the boiled eggs (cut in 4), the parsley, salt and pepper. Keep refrigerated before serving. Et voilà!

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