French Potato Salad

This French-style potato salad has everything to satisfy your daily needs: well balanced, refreshing, and way lighter than its mayo-sister, this recipe will definitely raise your summer game. With bright flavors from vinegar, red onion, cornichons, and cherry tomatoes, all combined with nourishing potatoes, eggs and olive oil, this beloved salad is also versatile. Feel free to add ham, chicken leftovers, tuna, anchovies, mackerel or your favorite protein to this French potato salad.

Ingredients

Serves 4

4 gold potatoes, medium size
10 cherry tomatoes, halved
1/4 red onion, thinly sliced
5 cornichons, sliced
3 slices of ham (can be replaced with tuna, anchovies, mackerel…)
2 eggs
2 tbsp olive oil
1/2 tbsp balsamic vinegar
Salt & pepper

Directions

1. Add about one-inch of water to a pot that has a fitted steamer basket or can hold a steamer insert. Bring it to a boil. (I like to add a pinch of salt with a pinch of baking soda).

2. Peel and cut potatoes into small cubes and place them into a steamer basket. Cover pot.

3. Steam until the potatoes are tender, about 25 minutes on low-medium heat. (8 minutes if you are using a pressure cooker).

4. Fill a small saucepan with water, and bring it to a boil over high heat. Once it is boiling, place eggs into the boiling water and cook for 8 minutes on medium heat.

5. Meanwhile, place into a mixing bowl halved cherry tomatoes, sliced cornichons, sliced red onion and sliced ham.

6. Add the olive oil, balsamic vinegar, salt and pepper. Combine well.

7. After 8 minutes, place the boiled eggs into a bowl of cold water for 2-3 minutes to cool down. Peel them and slice them.

8. Place steamed potatoes into a plate well spread to cool down for a few minutes (I like to place them next to an open window or outside to bring down their temperature faster).

9. Add eggs and potatoes (warm or completely cool down, up to you!) to the mixing bowl and gently combine until all potatoes are well coated with the dressing. Try not to over mix.