Start by preparing the vinaigrette: Emulsify the mustard, lemon juice, salt, pepper, and oils. Stir in the Espelette pepper and a few drops of Tabasco for a subtle kick.
Cook the potatoes in salted boiling water until tender. Cool under cold water, peel, and cut into large dice.
Thinly slice the cured ham and rolled belly.
Finely chop the shallots and degermed garlic cloves.
Dice the hard-boiled eggs.
Chop the fresh herbs.
Trim and dice the pink radishes.
Peel, seed, and dice the tomatoes.
In a large salad bowl, combine the potatoes, chopped shallots and garlic, diced tomatoes and radishes, eggs, herbs, ham, and rolled belly.
Drizzle lightly with vinaigrette and serve the rest on the side. Let each guest season to taste!
Note: If the portions in the photo look generous, it's because I scaled this recipe up for 30 guests at my wife's birthday party—a real crowd-pleaser!
