On sunny days, salad recipes are suitable for everyone. Based on lamb’s lettuce, pasta or even rice, the variations are legion. Laurent Mariotte, he chose potatoes to compose a Piedmontese, decorated with his favorite ingredient. Easy to make, you can take it to work as well as to a picnic.
Potato salad: which variety to choose?
Not all potato varieties are alike. Beyond the size, it is above all the type of flesh that is to be taken into account, and thus will help you to determine your choice according to the recipe envisaged. To prepare a good potato salad, you will have to opt for varieties with firm flesh (almond, charlotte, spleen). Indeed, they hold up better when cooked and remain melting when tasted.
The recipe for the Piedmontese salad by Laurent Mariotte
Watch out for the sauce! The original version is based on mayonnaise, but Laurent Mariotte slips in one of his favorite cheeses: Emmental de Savoie. Also, to lighten it, the host uses a mixture of old-fashioned mustard, fromage blanc and olive oil.
The list of ingredients for 6 people:
- 600g new potatoes
- 1 thick slice of ham (i.e. 300 g) or 1 small cooked ham
- 3 eggs
- 6 Malossol pickles (sweet and sour)
- 1 branch of cherry tomatoes
- 200 g Emmental cheese from Savoie
- 3 sprigs of parsley
- 1/2 bunch of chives
- 1 tbsp. old fashioned mustard
- 200 g of whole smooth white cheese
- 3 tbsp. olive oil
- Fine gray salt, ground pepper, coarse gray salt
The recipe steps:
- Wash the potatoes and plunge them into a pan of cold salted water. Count 20 minutes of cooking time from boiling.
- In a salad bowl, mix the white cheese with the mustard, the olive oil and season.
- Then, cut the potatoes into slices above the salad bowl. Then cook the hard-boiled eggs. Once cooled, cut them into cubes.
- Do the same with the gherkins and grate the Emmental with a large-hole grater.
- Finally, cut the ham into cubes and the cherry tomatoes in half.
- Gather everyone in the bowl and mix well. Arrange harmoniously in a serving dish.
Read also :
⋙ Herring apple salad in oil: the inexpensive and easy-to-prepare recipe by Laurent Mariotte
⋙ What sauce to accompany a steak? Laurent Mariotte’s recipe with shallots
⋙ Salad: a chef’s gourmet tip to replace croutons