Ingredients:

  • 1 kg (2.2 lbs) waxy potatoes (such as Charlotte or Yukon Gold), peeled and diced into 1cm (½ inch) cubes
  • 4 large eggs
  • 200g (7 oz) cooked ham, diced into 1cm (½ inch) cubes
  • 150g (5 oz) cornichons (small French pickles), thinly sliced
  • 1 small red onion, finely diced (optional)
  • 2 tablespoons chopped fresh parsley
  • 150 ml (⅔ cup) good quality mayonnaise (homemade is a bonus!)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar (or lemon juice)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Boil the diced potatoes in salted water until tender but not mushy (about 15-20 minutes). Drain well and let cool slightly.
  2. Place eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 8-10 minutes. Immediately transfer to an ice bath. Once cooled, peel and dice.
  3. While the potatoes and eggs are cooking/cooling, dice the ham, slice the cornichons, and finely dice the red onion (if using). Chop the parsley.
  4. In a small bowl, whisk together the mayonnaise, Dijon mustard, and white wine vinegar. Season with salt and pepper to taste.
  5. In a large mixing bowl, combine the cooled potatoes, diced eggs, ham, cornichons, and red onion (if using).
  6. Pour the dressing over the salad and gently mix to combine, being careful not to mash the potatoes.
  7. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  8. Before serving, sprinkle with chopped parsley.