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Sweet and Tart Salade Piémontaise Recipe


If you've never had a salade piémontaise, then quelle tragédie!

Salade piémontais is the French version of classic potato salad. It brings together tomatoes, pickles, ham, mayonnaise, hard-boiled eggs, and potatoes to create a wonderfully creamy, savory, and decadent salad.

This salad is the French take on a Russian classic called salade russe which also combines potatoes and tomatoes (this salad is also known as the Olivier salad). Note that there is no relationship between salade piémontaise and the Italian region of Piémont, except perhaps that it served as the vector of transmission from Russia.

My version of this classic recipe replaces the regular mustard with a honey-mustard sauce to add a bit of sweetness. I also add sauerkraut to help balance out the tartness of the pickles.

Luckily, this is a very fast and simple dish to make. Just boil some potatoes and hard boil some eggs, chop up some tomatoes and pickles, mix some mayonnaise, and boom! Perhaps half an hour and you're ready to go. It also scales very nicely and it's easy to make as much as you want.


  • 2 pounds potatoes, either Yukon Gold or fingerlings
  • 1 1/2 pounds cooked ham
  • 5 eggs
  • 3 tomatoes
  • 8 kosher dill spears
  • 2/3 cup sauerkraut
  • 1 1/2 cups neutral oil
  • 4 tablespoons honey-mustard sauce (combine mostly mustard with some honey, and some dill if you want)
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste


  1. Place the potatoes (if using large potatoes they should be cut into appropriately sized cubes; if using fingerling potatoes they are fine without any additional preparation, no peeling necessary in either case) into a large saucepan and boil. In a separate, smaller saucepan, hard-boil 4 eggs.
  2. Cut up the tomatoes into cubes, and slice the dill pickles into sections. Cut the ham into cubes. Place these into a large bowl.
  3. Use the yolk of the 5th egg and combine it with the 4 tablespoons of mustard in a small mixing bowl, whisking until combined, then whisk in the rest of the oil in a steady, slow stream, not going too fast so as to break the emulsion. If the emulsion breaks, add in more mustard so as to give additional binding agent to bring it back together. Whisk in the balsamic vinegar.
  4. Peel the hard-boiled eggs, chop them into quarters, and add them and the potatoes with the rest of the ingredients in the large bowl. Add in the mayonnaise and sauerkraut and mix to combine. Season with salt and pepper. Serve.