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- Ham - Comté or Gruyere Cheese - Cornichons or mini Gherkins - Yukon Gold potatoes, - Mixed greens - Peas - Mayonnaise du Chef - Vinegar - Olive oil - Salt - Dill - Shallot
First, put your potatoes to boil. Place the potatoes in enough cold water to cover and bring to a boil.
Let boil for 25-30 minutes until you can easily pierce them with a fork. Drain, then allow to chill slightly before peeling and cutting into cubes.
Set aside or put in the refrigerator to chill depending on how much time you have before serving the salad.
Meanwhile, in a large mixing bowl, add salad ingredients ( the cubed ham, cheese, sliced gherkins, minced shallot, peas, salt and dill).
FRENCH SALADE NIÇOISE RECIPE
LA SALADE LYONNAISE - THE BEST BRUNCH SALAD EVER
ROSEMARY GARLIC ROASTED POTATOES