Piedmontaise Salad

Another recipe courtesy of Jean-Pierre!
This recipe makes a rich, complex entrée to a lighter main dish such as fish or chicken, for 6.
Use as much ham, salmon and cheese as you want.

Ingredients:

12 medium size potatoes – Charlottes preferably
24 cherry tomatoes
Emmental cheese cut into cubes
Good smoked ham, cut into cubes
Good smoked salmon cut into small chunks
Small gerkins cut into rondelles
Large shallot cut very finely
Large handful of fresh flat parsley cut finely
Home-made mayonnaise

Method:

Peel potatoes and boil them quickly until still firm (10mins) and leave to cool completely. Once quite cold cut into cubes

Boil the eggs for 5 minutes until hard. Allow to cool completely before peeling.

Prepare the rest of the ingredients as above

Put everything into a large salad bowl and mix with the
mayonnaise, trying not to break up the salmon and potatoes

Keep back the eggs, and put one in each plate before serving

Mayonnaise Ingredients:

2 egg yokes
1desert spoon of Dijon mustard
Olive oil
Sunflower oil
Cider vinegar
Salt and pepper

Method:

Take the eggs out of the fridge 1 hour before
Break the eggs, discard the white, and put the yokes in a deep, round bowl
Add mustard, salt and pepper
Stir with a fork and leave to rest for 5 to 10 minutes
Mix with an electric mixer, gradually adding the sunflower oil and then the olive oil about half and half until the mixture is thick and silky
Finally add 2 big spoons of cider vinegar
Season to taste