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Potato, Lardons, and Egg Salad

A summery salad bursting with simple flavors. Easy, quick, and delicious, it's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course: Salad
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 800 g potatoes (Charlotte or Amandine)
  • 200 g smoked lardons
  • 4 eggs
  • 1 red onion
  • 100 g cornichons
  • 2 tbsp mustard (Dijon or old-fashioned)
  • 3 tbsp red wine vinegar
  • 5 tbsp extra virgin olive oil
  • salt and freshly ground black pepper
  • freshly chopped parsley for garnish

Equipment

  • Large saucepan
  • Frying pan
  • Large bowl
  • Small bowl

Method
 

  1. Wash and peel the potatoes. Cut into even pieces (approx. 2cm). Boil in salted water for 15-20 mins until tender. Drain and cool completely.
  2. Boil eggs for 10 mins for hard-boiled eggs. Plunge into iced water to stop cooking. Peel and quarter once cooled.
  3. Fry lardons over medium heat for 5-7 mins until golden and crispy. Drain on paper towel.
  4. Finely slice red onion. Slice cornichons.
  5. Combine cooled potatoes, lardons, eggs, onion, and cornichons in a large bowl.
  6. Whisk together mustard, vinegar, and olive oil in a small bowl. Season generously with salt and pepper.
  7. Pour dressing over salad and toss gently to coat.
  8. Garnish with fresh parsley before serving.

Notes

Add other ingredients as desired: cherry tomatoes, olives, capers. Substitute lardons with bacon or ham. For vegetarian, use smoked tofu.