Piemontese Potato Salad with Eggs and Crunchy Vegetables
A balanced and delicious salad, generous with colorful vegetables and tender eggs. Perfect for a light, guilt-free meal, it comes together in minutes and delights the palate with its crunchy texture and creamy dressing.
🛒 Ingredients
4 servings
- 14 oz waxy potatoes, cooked and cooled
- 9 oz carrots, cooked and cooled
- 7 oz green zucchini, cooked and cooled
- 1 medium red onion
- 4 extra-fresh eggs
- 3 tbsp homemade mayonnaise
- 1 tbsp Dijon mustard
- Fine salt and freshly ground pepper to taste
- 0.5 oz fresh parsley, chopped
- 0.5 oz fresh cilantro (optional)
- 1 pinch sweet paprika
Watch the original video
Watch on TikTokDirections
- 1
Cook the potatoes, carrots, and zucchini in salted water until tender (15-20 minutes). Cool completely.
- 2
Bring a pot of water with a splash of white vinegar to a boil. Submerge the eggs for 10 minutes, then cool in an ice bath. Peel and slice into rounds.
- 3
Cut the cooked vegetables into uniform cubes of about 0.4 inches.
- 4
Finely dice the red onion.
- 5
In a large salad bowl, combine the cubed potatoes, carrots, and zucchini.
- 6
Gently add the egg slices and the red onion.
- 7
Prepare the dressing by mixing the mayonnaise and mustard. Pour over the salad.
- 8
Toss very gently with a spatula so as not to break the eggs.
- 9
Season with salt and pepper to taste.
- 10
Sprinkle with freshly chopped parsley and cilantro. Dust with paprika.
- 11
Serve well-chilled, either immediately or after resting in the refrigerator for 30 minutes.
💡 Chef's Tip
Prepare your vegetables the day before and store them in the refrigerator separately. Add the mayonnaise just before serving to keep the salad crisp. Light variation: replace the mayonnaise with a mustard-white vinegar vinaigrette (2 tbsp mustard, 1 tbsp vinegar, 3 tbsp olive oil).
