Piedmontese salad is a seasonal salad made with potatoes, tomatoes, etc. Often served with a light vinaigrette, it’s the perfect option for a light and healthy lunch or dinner.

Ingredients
For the salad
600 g of potatoes (Charlottes)
400 g of tomatoes
100 g of cucumbers
200 g of ham
4 eggs
For the mayonnaise sauce
2 egg yolks
20 g of mustard
1 cl of vinegar
30 cl of oil
Salt and ground pepper
Preparation
Wash and rinse the potatoes first. Put them in a saucepan full of cold water. Salt and bring to a boil. Cook for about 30 minutes depending on the size of your potatoes. Check cooking with the tip of a knife. It should easily penetrate the pulp of the potato.
Remove the skin from the tomatoes, it is best to peel them for this. Bring a pot of water to a boil and place a bowl of ice water right next to it. Remove the stem from the tomatoes and make a small cross cut on the other side of the tomato. Dip the tomatoes in boiling water for a few seconds, no longer than about 20 seconds, as the tomato should not boil. Immediately remove tomatoes with slotted spoon and plunge directly into ice water to stop cooking. All you have to do is peel off the skin slightly. Cut each tomato in half and remove the seeds. Set them aside on a plate and turn them over to drain well.
Check that the potatoes are cooked and cool before peeling.
Dice the potatoes.
Dice the tomatoes.
Chop the cucumbers.
Boil the hard-boiled eggs by immersing them in a saucepan with water and counting 10 minutes from the start of boiling. Immediately submerge the eggs in cold water. Peel and chop them.
Prepare mayonnaise. In a bowl, combine the egg yolks, mustard, vinegar, salt, and pepper. Beat the mayonnaise, gradually adding a fine thread of oil (be careful, very little oil at first). Mix well to get a firm consistency. I always end up adding a dash of white vinegar for a slightly whiter color.
Mix all the ingredients and add the mayonnaise. Adjust the spices.
great server or book.