La Salade Parisienne - the best French Potato Salad

Method8 steps · about 50 min

1. 1

   Step 1: Place the potatoes in enough cold water to cover and bring to a boil. Boil about 25–30 minutes, until easily pierced with a fork. Drain, allow to cool enough to handle, then peel and cube. Cool to room temperature or chill before adding mayonnaise.

   Boil Potatoes · 30 minUses 5 Yukon Gold potatoes · Enough cold water to cover the potatoes

2. 2

   Step 2: Meanwhile, gently combine the cubed ham (2 cups), cubed cheese, sliced cornichons, chopped shallot (1), cooled blanched peas (1 cup) and dill (1/4 cup) in a large bowl. Season gradually with the salad salt (to taste) to taste, reserving any remainder for the final adjustment. Keep the greens’ olive oil and vinegar aside.

   Uses 2 cups cooked ham, cubed · 1/2 lb Comté or Gruyère cheese, cubed · 3/4 cup cornichons or mini gherkins, sliced · 1 cup blanched peas · Salad salt added gradually to taste · 1/4 cup fresh dill, chopped · 1 shallot, finely chopped

3. 3

   Step 3: For homemade mayonnaise, whisk together the 4 pasteurized yolks, 2 teaspoons mayonnaise vinegar, 1/4 teaspoon mayonnaise salt and 1/2 teaspoon Dijon mustard. Gradually drizzle in the 1 cup olive oil and 1/2 cup vegetable oil while whisking constantly, or with a food processor running at medium speed. Once thickened, mix in the lemon zest and 1/4 teaspoon Espelette pepper. If using prepared mayonnaise, skip the homemade preparation.

   Uses 4 pasteurized egg yolks for homemade mayonnaise · 1 cup olive oil for homemade mayonnaise · 1/2 cup vegetable oil for homemade mayonnaise · 2 tsp red wine vinegar or shallot vinegar for homemade mayonnaise · 1/2 tsp Dijon mustard for homemade mayonnaise · 1/4 tsp Espelette pepper for homemade mayonnaise · 1/4 tsp salt for homemade mayonnaise · Zest of 1 lemon for homemade mayonnaise

4. 4

   Step 4: Measure 6 tablespoons from the homemade batch for this salad and reserve the unused mayonnaise, covered and refrigerated, for another use. Alternatively, have 6 tablespoons prepared mayonnaise ready.

   Uses Homemade mayonnaise batch · 6 tbsp prepared mayonnaise, if using instead of homemade

5. 5

   Step 5: Once the cooked potatoes are at room temperature or chilled, gently mix them into the ham-and-cheese mixture.

   Uses Cooked cooled cubed potatoes · Ham, cheese and vegetable mixture

6. 6

   Step 6: Gently fold in 6 tablespoons mayonnaise: either the portion from the homemade batch or the prepared mayonnaise (6 tbsp), using one route only.

   Uses Potato salad mixture · Reserved homemade mayonnaise portion · 6 tbsp prepared mayonnaise, if using instead of homemade

7. 7

   Step 7: Taste and adjust with any remaining salad salt (to taste) or additional Espelette pepper (to taste) if desired.

   Uses Mayonnaise-dressed potato salad · Any remaining salad salt, to taste · Additional Espelette pepper to taste, if desired

8. 8

   Step 8: Just before serving, lightly toss the mixed greens (4 cups) with their 2 tablespoons olive oil and 2 teaspoons shallot or red wine vinegar. Divide the dressed greens and finished potato salad among four plates.

   Uses 4 cups mixed greens · 2 tsp shallot vinegar or red wine vinegar for the greens · 2 tbsp olive oil for the greens · Finished potato salad