Traditional Potato Salad
Ingredients
- 800 gPotato (whole with skin)
- 150 gSmoked lardons (sautéed)
- 4 pcEgg (hard-boiled)
- 1 pcRed onion (finely diced)
- 1 tbspWhole grain mustard
- 2 tbspRed wine vinegar
- 4 tbspRapeseed oil
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Firm potatoes, tender to the bite, bound by a sharp mustard vinaigrette. The smoky crunch of grilled bacon and the bite of red onion add depth to this rustic classic.
- 1
Start the whole unpeeled potatoes in a pot of cold, heavily salted water. Bring to a boil and cook for about 20 minutes. A knife blade should slide in without resistance.
- 2
In a hot pan, sauté the bacon bits without oil. They should be golden and crispy. Meanwhile, boil the eggs for 9 minutes until hard-boiled.
- 3
In a large bowl, mix the grainy mustard and vinegar. Gradually whisk in the rapeseed oil. The sauce should be emulsified and coat the back of a spoon.
- 4
Peel the potatoes while still warm, cut into thick slices, and toss them directly into the vinaigrette. Add the finely diced red onion, bacon bits, and chopped parsley. Mix gently to avoid mashing the flesh.
Frequently asked questions
How do you get this dish right?
- Always mix the dressing while the potatoes are still warm: that's when they absorb the sauce to the core.
- Do not peel the potatoes before cooking to keep the starch in and prevent them from becoming waterlogged.
How long does this dish keep?
Keeps for 48h in the refrigerator in an airtight container. Take out 15 minutes before serving.
