ADVERTISEMENT
- Wash and rinse the potatoes before placing them in a saucepan filled with cold water. Salt and bring to a boil. Cook for about 30 minutes depending on the size of your potatoes. Check the cooking with the tip of a knife, it should sink easily into the flesh of the potato.
- Remove the skin from the tomatoes, for this it is preferable to peel them. Put a pan of water to boil and prepare a container of ice water right next to it. Remove the peduncle from the tomatoes and make a small cross incision on the other side of the tomato. Plunge the tomatoes for a few seconds in boiling water, about 20 seconds no longer because the tomato should not cook. Remove immediately with a slotted spoon and plunge the tomatoes directly into ice water to stop the cooking. It remains only to remove the skin easily. Cut each tomato in half and remove the seeds. Set them aside on a platter, turning them over to drain well.
- Check the cooking of the potatoes and cool them before peeling them.
- Dice the potatoes.
- Cut the diced tomatoes.
- Chop the pickles.
- Cook the hard-boiled eggs by plunging them into a pan of water and counting 10 minutes after the start of boiling. Immediately plunge the eggs into cold water. Peel and dice them.
- Prepare mayonnaise. In a mixing bowl place the egg yolks, mustard, vinegar, salt and pepper. Whisk the mayonnaise, gradually pouring in a thin stream of oil (be careful, very little oil at the start). Whisk well to obtain a firm texture. I always add a drizzle of white vinegar at the end to get a little whiter color.
- Mix all the ingredients and add the mayonnaise. Adjust seasoning.
- Server or book cool.
ADVERTISEMENT
