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Piedmontese Salad

30 minutes

1 hour

Easy difficulty


• 3 hard boiled eggs
• 1lb of potatoes
• 0.5 lb of tomatoes
• 5 oz of mayonnaise
• 7 oz of turkey ham
• 10 pickles
• salt, pepper


  1. Cook the potatoes on with its skin for 20 minutes in boiling salted water. Let them cool, then peel them off and cut them into large dices.

  2. Wash the tomatoes, seed them and cut them into small cubes. Add them in a bowl, then add the pickles cut into rings, the diced ham, and the roughly cut hard-boiled eggs.

  3. Mix with the potatoes, and gently add the mayonnaise.

  4. Place in the refrigerator 1 hour before consuming.

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