Piedmont salad recipe

Piedmont salad is a traditional French recipe. However, the origin of this salad is not French but … Russian!

Summer is coming and we want to eat salads and cold appetizers. So, what could be better than a Piedmont salad, fresh and full of summer flavours?

Fill up on indulgence and enjoy the recipe for this salad of Russian origin, made with potatoes, tomatoes, pickles, and eggs. With a delicious mayonnaise dressing, this Piemonese Salad will delight your taste buds.

Discover the classic Piedmont salad recipe. In the kitchen, you are the chef!

Piedmont salad recipe


  • for power:
  • 4 tomatoes
  • 4 eggs
  • 2 thick slices of white pork (or mortadella)
  • 500 grams of potatoes
  • 1 small bunch of parsley
  • 10 pickles
  • To prepare the sauce:
  • 3 tablespoons. heavy cream
  • 1 egg yolk
  • 1 c. mustard
  • white wine vinegar
  • olive oil
  • salt
  • pepper



Start the Piedmont salad recipe by cooking the potatoes in a pot of boiling water. Bake them for 20 minutes. The potatoes should be cooked but still firm. Once the potatoes are dry, put them under cold water.


Wash the tomatoes and cut them into small cubes. Reservation.


Do the same with pork. Cut the pork into cubes. Keep the tomatoes.


We take pickles and cut them into rings. Keep the tomatoes and pork.


Cook eggs to make boiled eggs.


Prepare the sauce for Piedmont salad. Start by whisking the mayonnaise. To do this, break the yolk of an egg into a bowl. Add a tablespoon of mustard. Mix the mayonnaise with a small whisk and the olive oil. Gradually add olive oil and whisk constantly.


Season mayonnaise with salt and pepper. Add two tablespoons of heavy cream. mix up.


Add vinegar to the sauce as per your taste.


When the hard-boiled eggs are cooked, run them under cold water. Remove the peel and cut it into slices.


In a large salad bowl, combine potatoes, hard-boiled eggs, tomatoes, and pickles. Add mayonnaise sauce. mix up.


Cut some parsley leaves. Add parsley to Piedmont salad.


Blend the Piedmont salad until the flavors blend.


Keep the Piedmont salad in the refrigerator for at least an hour before serving. Enjoy it as an appetizer or as a picnic salad.

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