Salade de Pommes de Terre, Lardons et Œufs

How to Make Salade de Pommes de Terre, Lardons et Œufs

Making this French potato salad is easy, and you’ll be able to enjoy it in under an hour. Follow these steps to create the perfect Salade de Pommes de Terre, Lardons et Œufs:

1. Cook the Potatoes: Start by boiling the potatoes in a large pot of salted water. Bring the water to a boil, then reduce the heat and simmer for 10-12 minutes until the potatoes are tender when pierced with a fork. Drain the potatoes and set them aside to cool slightly.
2. Boil the Eggs: While the potatoes are cooking, place the eggs in a separate pot and cover them with water. Bring the water to a boil, then reduce the heat to a simmer and cook for 10-12 minutes for hard-boiled eggs. Once done, remove the eggs from the pot and set them aside to cool. Once cool enough to handle, peel the eggs and cut them into quarters or halves.
3. Cook the Lardons: In a large skillet, heat a little oil over medium heat and cook the lardons (or bacon) until they’re crispy and golden brown. This should take about 5-7 minutes. Remove them from the skillet and drain any excess fat on a paper towel.
4. Prepare the Dressing: In a small bowl, whisk together the Dijon mustard, olive oil, white wine vinegar, and a pinch of salt and pepper. Taste and adjust the seasoning as needed.
5. Assemble the Salad: In a large bowl, combine the slightly cooled potatoes, crispy lardons, and chopped red onion. Drizzle the mustard dressing over the mixture and toss gently to coat all the ingredients evenly.
6. Add the Eggs: Carefully add the boiled egg halves or quarters to the salad, being gentle so they don’t break apart. Toss lightly to incorporate, or serve the eggs on top as a garnish.
7. Garnish and Serve: Garnish the salad with fresh parsley for a pop of color and added freshness. Serve the salad at room temperature or chilled, depending on your preference.

Tips for Making the Perfect Salade de Pommes de Terre, Lardons et Œufs

• Potato Choice: Use waxy potatoes (like Yukon Gold or new potatoes) for this salad. These types hold their shape better after boiling and provide a creamy texture that works well with the dressing.
• Adjust the Dressing: If you prefer a tangier dressing, feel free to add more vinegar or mustard. You can also swap out the olive oil for a bit of bacon fat to enhance the savory flavor.
• Add Some Crunch: If you want to add a little crunch to your salad, throw in some thinly sliced celery or add a handful of fresh greens like arugula or spinach.
• Make It Ahead: This salad can be made a few hours ahead of time and stored in the refrigerator. In fact, the flavors tend to meld and develop more the longer it sits!

Why This Salad is a French Favorite

The Salade de Pommes de Terre, Lardons et Œufs is a timeless French dish that has been passed down through generations. Its rustic nature makes it a perfect option for family gatherings, casual meals, or even a light picnic in the park. The combination of potatoes, eggs, and bacon (lardons) is both hearty and satisfying, making it a wonderful choice for any meal.

In France, salads like this one are often enjoyed as a main dish for lunch or dinner, especially in the spring and summer months. It’s a perfect example of how simple ingredients, when prepared thoughtfully, can create a delicious and memorable meal.

Final Thoughts

Whether you’re enjoying this dish as a main course or a side salad, the Salade de Pommes de Terre, Lardons et Œufs is bound to impress. With its hearty potatoes, crispy bacon, and creamy boiled eggs, it’s the ideal dish to serve at any occasion. Simple yet packed with flavor, this French classic will quickly become a favorite in your household.

Give this recipe a try the next time you’re craving a comforting yet light salad that’s both satisfying and easy to prepare. Bon appétit!