Main course · Gluten-free
Potato Salad
40 min6 servingsEasy
🔀 Several ways to make it
Original
The potato salad that replaces the Piedmontese. Boiled potatoes, hard-boiled eggs, grilled lardons and a mustardy dressing. A complete dish that works as well in winter as in summer.
Equipment needed
- Saucepan
- Frying pan
- Knife
- Cutting board
- Salad bowl
Allergens
EggsMustard
Nutrition facts
- Calories
- 285 kcal
- Protein
- 14 g
- Carbs
- 32 g
- Fat
- 12 g
- Fibre
- 3 g
- Sodium
- 480 mg
Method
- 1Put the potatoes and eggs in a large pan of cold water. Bring to a boil. Once boiling, count 10 minutes and remove the eggs. Leave the potatoes to cook for another 15 minutes. Check with a knife tip: it should slide in easily.💡 The whyPotatoes and eggs in the same pan from the start: saves time and only one pan to wash.
- 2Run the potatoes under cold water. Once cool, peel and slice into rounds. Peel the eggs and slice into rounds. Finely slice the onion.💡 The whyCold water stops the cooking and makes the potatoes easier to peel.