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Le Chaudron recipe
Salade de pommes de terre
French potato salad with bacon and herbs
⏱ 40 minServes 6Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1 kg (2.2 lb)waxy potatoesCharlotte or fingerling
5scallions
200 g (7 oz)smoked lardons
3hard-boiled eggs
150 g (5 oz)pickles
100 ml (½ cup)extra-virgin olive oil
3 tbspcider vinegar
200 g (7 oz)homemade mayonnaise
2 tbspwhole-grain mustard- 100 ml (½ cup)hot chicken stockfor the warm potatoes
1large bunch of flat-leaf parsley
1bunch of chives
1bunch of fresh dill
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 kg (2.2 lb) waxy potatoes Charlotte or fingerling
- 5 scallions
- 200 g (7 oz) smoked lardons
- 3 hard-boiled eggs
- 150 g (5 oz) pickles
- 100 ml (½ cup) extra-virgin olive oil
- 3 tbsp cider vinegar
- 200 g (7 oz) homemade mayonnaise
- 2 tbsp whole-grain mustard
- 100 ml (½ cup) hot chicken stock for the warm potatoes
- 1 large bunch of flat-leaf parsley
- 1 bunch of chives
- 1 bunch of fresh dill
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Scrub the 1 kg (2¼ lb) potatoes under cold water. A waxy variety is ESSENTIAL so they hold their shape.
- Boil the potatoes WHOLE in their skins in the large pot of salted water for 25-30 minutes, depending on size, until tender but still firm. Cooking them in their skins keeps the flavor in.
- Meanwhile, boil the 3 eggs in the small saucepan for exactly 9 MINUTES. Plunge into ice water, peel and cut into quarters.
- Brown the 200 g (7 oz) smoked lardons in the large dry skillet for 5 minutes, stirring often, until crisp. Drain on paper towels.
- Drain the potatoes and let them cool 5 minutes. Peel with a paring knife (the skin comes off easily while warm). Cut into thick 1 cm (⅜ in) slices. Warm potatoes soak up the dressing better.
- While the potatoes are still WARM, drizzle them with the 100 ml (⅓ cup + 1 tbsp) hot chicken stock. This old French trick makes them extra flavorful.
- Slice the 5 scallions VERY THINLY, white and tender green parts. Slice the 150 g (5 oz) cornichons into small rounds. Finely chop the parsley, chives and dill, keeping a few sprigs for garnish.
- Make the dressing in the small bowl: homemade mayonnaise, whole-grain mustard, cider vinegar, extra-virgin olive oil, salt and pepper. In the large bowl, combine the warm potatoes, lardons, eggs, scallions, cornichons, herbs and dressing.
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