Salad Piemontaise

Prepare all ingredients

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!