🥔 Salade Rustique de Pommes de Terre, Lardons Croquants et Œufs Fermiers
(Rustic Potato Salad with Crispy Lardons and Farm Eggs)
🧺 Ingredients (for 4 people)
-
600g firm-fleshed potatoes (e.g. Charlotte or Yukon Gold), peeled and cut into chunks
-
150g lardons fumés (smoked bacon cubes)
-
4 œufs fermiers (farm-fresh eggs)
-
1 small red onion or shallot, finely sliced
-
1 tbsp Dijon mustard
-
2 tbsp red wine vinegar or white wine vinegar
-
4 tbsp extra virgin olive oil
-
1 tbsp chopped fresh parsley
-
Salt and freshly ground black pepper
-
Optional: cornichons, capers, or baby spinach
🍳 Instructions
1. Cook the Potatoes
-
Boil the potatoes in salted water until just tender (about 12–15 minutes).
-
Drain and let them cool slightly (still warm is ideal for absorbing dressing).
2. Cook the Eggs
-
Place eggs in a saucepan of cold water. Bring to a boil, then simmer for 9–10 minutes.
-
Cool in cold water, peel, and halve or quarter.
3. Fry the Lardons
-
In a skillet over medium-high heat, fry the lardons until crispy (about 5–7 minutes).
-
Remove with a slotted spoon and drain on paper towels.
4. Make the Dressing
-
Whisk together mustard, vinegar, salt, and pepper.
-
Slowly whisk in the olive oil until emulsified.
-
Stir in the sliced onion (it will soften slightly in the vinegar).
5. Assemble the Salad
-
Toss warm potatoes with the dressing and onions.
-
Gently fold in the crispy lardons and fresh parsley.
-
Top with halved or quartered eggs.
-
Garnish with optional cornichons or a few greens if desired.
🍷 Pairing Suggestion
Serve with a chilled glass of Chardonnay or a light Beaujolais, and a crusty baguette.
Would you like a printable version or a variation with a twist (e.g., with goat cheese, arugula, or a warm vinaigrette)?