Cyril Lignac's Piedmontese Salad: A Cherished Family Recipe That's Easy and Irresistibly Tasty

We all treasure those inherited recipes from our mothers or grandmothers—dishes bursting with flavor that transport us back to cherished childhood moments, much like Proust's madeleine. For acclaimed chef Cyril Lignac, his mother's Piedmontese salad is a standout family favorite. Drawing from Italian and Russian influences, this comforting mixed salad combines potatoes, hard-boiled eggs, cocktail sauce, ham or tuna, fresh vegetables, and herbs—simple ingredients that are a breeze to prepare. The chef's expert tip, shared recently on RTL: Keep the potatoes warm for that extra-cozy touch.

How to Make Cyril Lignac's Piedmontese Salad

Preparation time: 20 minutes.

For 4 servings:

• 4 potatoes
• 4 eggs
• 2 slices white ham or 1 can crumbled tuna
• A handful of cherry tomatoes
• 2 spring onions
• Pickles
• 1 romaine lettuce or oak leaf lettuce
• 3 tablespoons mayonnaise
• 2 tablespoons ketchup
• 3 tbsp chopped parsley
• Salt
• Pepper

Step-by-step preparation:

1. Boil potatoes in salted water for 20 minutes. Drain, then cut into small pieces.
2. Boil eggs for 12 minutes. Drain, cool, and peel.
3. Quarter the pickles and cherry tomatoes; slice the onions and parsley.
4. In a bowl, combine potato pieces and chopped eggs.
5. Whisk mayonnaise and ketchup for cocktail sauce. Season and mix into potatoes and eggs.
6. Gently fold in tomatoes, pickles, onions, parsley, and ham or tuna.
7. Line a dish with lettuce leaves, then top with the salad mixture.

Also read:

Cyril Lignac's chocolate tart: an easy-to-make and truly delicious recipe ("Le gourmand-croquant à son paroxysme"!).

Quiche Lorraine by Cyril Lignac: his easy, melting, and ultra-tasty recipe ("With the salad that goes with it, it’s divine!").

Here is the recipe for Cyril Lignac's delicious veal blanquette ("It's to die for!").