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Salade de Pommes de Terre, Lardons et Œufs: A Classic French Potato Salad Recipe
Potato salad is a dish beloved by many, but the French take it to a whole new level with their Salade de Pommes de Terre, Lardons et Œufs. This delicious French potato salad combines tender, boiled potatoes with crispy bacon (lardons), hard-boiled eggs, and a light, flavorful dressing. It’s a perfect dish for picnics, barbecues, or as a side for a hearty dinner. With a rich history and simple yet elegant flavors, this salad is sure to become a staple in your recipe repertoire.
Ingredients:
- For the salad:
- 1.5 lbs (700g) waxy potatoes (Yukon Gold or Charlotte potatoes work best)
- 8 oz (225g) lardons (or thick-cut bacon, chopped)
- 4 large eggs
- 1 small red onion, finely sliced
- A handful of fresh parsley, chopped (for garnish)
- For the dressing:
- 3 tablespoons Dijon mustard
- 3 tablespoons white wine vinegar
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
- Optional: 1 teaspoon of fresh tarragon or a few drops of white truffle oil for an extra touch of flavor
Instructions:
- Cook the potatoes: Begin by washing and scrubbing your potatoes. Cut them into bite-sized cubes or leave them whole if they are small, ensuring even cooking. Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring the water to a boil. Lower the heat to a simmer and cook the potatoes for about 10-15 minutes, or until they are fork-tender but not mushy. Drain the potatoes and let them cool slightly.
- Prepare the eggs: While the potatoes are cooling, bring a pot of water to a boil. Add the eggs and reduce the heat to a simmer. Cook the eggs for about 10 minutes for hard-boiled eggs. Once done, remove them from the pot and place them in a bowl of ice water to cool. Once cooled, peel the eggs and set them aside.
- Cook the lardons: In a large skillet, heat a little olive oil over medium heat. Add the lardons (or chopped bacon) and cook, turning occasionally, until they are crispy and golden brown, about 5-7 minutes. Once done, remove the lardons from the skillet and drain them on a paper towel to remove excess grease.
- Prepare the dressing: In a small bowl, whisk together the Dijon mustard, white wine vinegar, olive oil, salt, and pepper until smooth and emulsified. If you like, you can add a teaspoon of fresh tarragon for an herbaceous note, or a few drops of white truffle oil for extra richness.
- Assemble the salad: Once the potatoes have cooled slightly, place them in a large salad bowl. Add the crispy lardons, finely sliced red onion, and chopped parsley. Slice the hard-boiled eggs into quarters or eighths and gently add them to the salad.
- Toss and serve: Pour the dressing over the salad and toss gently to coat the potatoes, eggs, lardons, and onions evenly. Be careful not to break the eggs too much. Taste and adjust the seasoning with more salt and pepper, if needed.
