Salade piémontaise is one of those dishes people buy without thinking and rediscover the moment they make it themselves. It rests on firm potatoes and a mayonnaise whisked by hand, which mustard helps to take and to hold. Pommery® Dijon mustard, sieved and clean, gives it both texture and bite.
Serves: 4 • Prep: 25 minutes • Cooking: 20 minutes • Difficulty: easy
Ingredients
1 teaspoon Pommery® Dijon mustard
800 g waxy potatoes (Charlotte, Ratte)
4 eggs
3 firm tomatoes
2 thick slices of cooked ham
8 cornichons
1 egg yolk and 200 ml neutral oil for the mayonnaise
1 tablespoon wine vinegar
A small bunch of flat-leaf parsley
Salt and freshly ground pepper
Method
The potatoes. Cook them whole and unpeeled in a large pan of cold salted water. Count 20 minutes from boiling: a knife tip should slide in easily while the flesh stays firm.
The eggs. Simmer for 9 minutes, then cool immediately in iced water. Peel and dice, keeping a few slices back for the finish.
The mayonnaise. In a bowl, whisk the egg yolk with the Pommery® Dijon mustard and a pinch of salt. Pour the oil in a very thin stream, whisking constantly, until firm. Finish with the vinegar, which loosens and brightens it.
The dice. Peel the potatoes while still warm and cut into 1.5 cm dice. Deseed the tomatoes and cut them to the same size. Cut the ham into thick strips and slice the cornichons.
Combine. Bring everything together in a large bowl. Add the mayonnaise and fold gently with a spatula, lifting rather than stirring, so the dice stay intact.
Rest. Adjust the seasoning, cover and chill for at least 2 hours. This is when the flavours come together.
Serve. Serve well chilled, topped with the reserved egg slices, a few whole cornichons and chopped parsley.
💡 Perfect pairing: For a more rustic version, replace half the smooth mustard with a spoonful of Moutarde de Meaux® Pommery® stirred into the finished mayonnaise: the whole seeds add crunch.
Our tips for a perfect salade piémontaise
Cook the potatoes in their skins. They absorb less water and cut into clean, neat dice.
Dress them warm. A potato still warm takes up the sauce far better.
Deseed the tomatoes. The salad then keeps its texture, even after several hours in the fridge.
Homemade mayonnaise. It is the clearest mark of a piémontaise made at home, and mustard is where it starts.
Our salade piémontaise with Pommery® Dijon mustard
This French potato salad recipe puts a charcuterie classic back in the spotlight. A hand-whisked mustard mayonnaise changes the whole result: lighter, sharper, with a real freshness on the palate. Made at the gates of Meaux by the Chamois family, Pommery® Dijon mustard gives this traditional salade piémontaise its balance and bite. Explore our full range of Pommery® mustards.
