Salad Piemontaise

Technical stages for Salad Piemontaise :

• Cook the potatoes skin on for 20 minutes in salted boiling water.
• Leave to cool then peel them and dice them roughly.
• Cook the eggs for 10 minutes in boiling water; cool down.
• Wash the tomatoes, seed them and dice them.
• Place the tomatoes in a salad bowl, add the sliced pickles and the ham that was previousely diced.
• Peel the eggs and potatoes and dice before adding to the salad bowl.
• Delicately mix with mayonnaise and place in the fridge 1 hour before eating.
• Serve the same day!