We all have one, or more, legacy cooking recipes of our mother or our grandmothers. Gourmet and full of flavor, they are like Madeleines de Proust, so much do they remind us of good memories. For the chef and pastry chef Cyril Lignac, the Piedmontese salad that his mother cooked for him is one of them. This family dish, inspired by an Italian and Russian specialty, is a mishmash of good things: potatoes, hard-boiled eggs, cocktail sauce, ham or tuna, and some raw vegetables and herbs. Simple and easy to prepare ingredients! The chef’s tip, recently unveiled on the air RTL, to make this mixed salad comforting : keep the potatoes warm.

The Piedmontese salad recipe Cyril Lignac style

Preparation time 20 minutes.

To make a Piedmontese salad for 4 people you need :

  • 4 potatoes
  • 4 eggs
  • 2 slices of white ham or a can of crumbled tuna
  • A handful of cherry tomatoes
  • 2 spring onions
  • Pickles
  • 1 romaine salad or an oak leaf
  • 3 tablespoons of mayonnaise
  • 2 tablespoons of ketchup
  • 3 tablespoons of chopped parsley
  • Salt
  • Pepper

The preparation steps:

  1. In a pot of salted boiling water, cook the potatoes for 20 minutes. Drain them and cut them into small pieces.
  2. In another pot of boiling water, cook the eggs for 12 minutes. Drain them then once cooled peel them.
  3. Cut the pickles and cherry tomatoes into quarters, then slice the onions and parsley.
  4. In a salad bowl, add the pieces of potatoes with the chopped eggs. Mix.
  5. Make the cocktail sauce by mixing the mayonnaise and ketchup in a bowl. Season then pour it into the potato and egg mixture.
  6. Then add the tomatoes, pickles, onions, parsley and chopped ham or crumbled tuna. Mix gently.
  7. In a dish, put an oak or romaine leaf at the bottom then place the potato salad.

Read also :

Chocolate tart by Cyril Lignac: an easy to make and really delicious recipe (“Le gourmand-crquant at its peak”!)

Quiche Lorraine by Cyril Lignac: its easy, tender and ultra tasty recipe (“With the salad that goes with it, it’s divine!)

Here is the recipe for the delicious blanquette of veal by Cyril Lignac (“She’s to die for!”)