📝 About This Recipe
Transport yourself to a sun-drenched sidewalk café with this quintessential French bistro classic. A harmonious blend of tender waxy potatoes, savory ham, and nutty Emmental cheese, this salad is elevated by a sharp, creamy Dijon vinaigrette. It is a masterclass in French 'cuisine de terroir,' offering a satisfying balance of textures and a sophisticated upgrade to the traditional potato salad.
🥗 Ingredients
The Base
- 1.5 lbs Yukon Gold or Fingerling Potatoes (scrubbed and cut into 1-inch cubes)
- 6 oz Parisian Ham (Jambon de Paris) (cut into 1/2-inch thick cubes)
- 5 oz Emmental or Gruyère Cheese (cut into small cubes)
- 1/2 cup Cornichons (sliced into rounds)
- 3 pieces Hard-boiled Eggs (peeled and quartered)
The Vinaigrette
- 1 tablespoon Dijon Mustard (smooth, high-quality)
- 2 tablespoons Red Wine Vinegar (or Sherry vinegar)
- 4 tablespoons Extra Virgin Olive Oil (fruity profile)
- 1 piece Shallot (finely minced)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Fresh Herbs and Aromatics
- 2 tablespoons Fresh Chives (finely snipped)
- 2 tablespoons Fresh Parsley (chopped)
- 1 tablespoon Dry White Wine (to splash on warm potatoes)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt.
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2
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for 10-12 minutes until the potatoes are tender when pierced with a fork but still hold their shape.
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3
While the potatoes cook, prepare the vinaigrette by whisking the minced shallots, Dijon mustard, and vinegar in a small bowl.
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4
Slowly stream in the olive oil while whisking constantly to create a smooth, emulsified dressing. Season with salt and pepper.
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5
Drain the potatoes thoroughly in a colander and let them steam-dry for 2 minutes.
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6
Transfer the warm potatoes to a large mixing bowl. Drizzle with the tablespoon of white wine and a tablespoon of the vinaigrette. Toss gently; this allows the potatoes to absorb the flavors while warm.
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7
Allow the potatoes to cool to room temperature (about 15 minutes) before adding the other ingredients to prevent the cheese from melting.
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8
Add the cubed ham, cubed Emmental cheese, and sliced cornichons to the bowl with the potatoes.
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9
Pour the remaining vinaigrette over the salad and toss gently using a rubber spatula to avoid breaking the potatoes.
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10
Fold in the fresh chives and parsley, reserving a little for the final garnish.
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11
Taste and adjust seasoning with additional salt or pepper if necessary.
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12
Transfer the salad to a serving platter. Top with the quartered hard-boiled eggs and the remaining herbs.
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13
Serve immediately at room temperature or chill for 30 minutes to let the flavors meld further.
💡 Chef's Tips
Always start potatoes in cold water to ensure they cook evenly from edge to center. Use 'Jambon de Paris' if available; it is a wet-cured, mild ham that is authentic to this dish. Do not overcook the potatoes; they should be 'al dente' to provide a structural contrast to the creamy dressing. Adding the wine and a bit of dressing to the potatoes while warm is a secret French technique for maximum flavor infusion. If the salad seems too dry after chilling, add a tiny splash of olive oil or cornichon juice to loosen it up.
🍽️ Serving Suggestions
Serve with a crisp, chilled glass of Rosé from Provence or a dry Sauvignon Blanc. Accompany with a crusty baguette and salted French butter for a complete lunch. Place the salad on a bed of butter lettuce (Bibb or Boston) for an elegant presentation. Pair with a light tomato soup or a simple consommé during cooler months. Finish the meal with a classic lemon tart or a simple plate of fresh berries.