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Before starting this Piemontaise Potato Salad recipe, make sure you have organised all the necessary ingredients.
Cook the potatoes with the skin. Immerse the potatoes in cold, salted water and bring to a boil, then cook for 20 minutes. When cooked, drain the potatoes...
... let cool and peel...
... and cut into large dices.
Hard-boil the eggs. Immerse the eggs in cold, salted water.
Bring to a boil, then cook for 10 minutes. When the eggs are done, place them into a bowl of cold water to stop the cooking process. Shell the eggs.
Wash, seed and dice the tomatoes. Place the tomatoes into a salad bowl...
... and the sliced gherkins...
... and the diced ham.
Add the cold hard-boiled eggs, cut into pieces...
... and the potatoes.
Add the mayonnaise and combine gently to bind all the ingredients. Refrigerate for about one hour before serving.
This dish is best when served on the same day.
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