Salade Pomme de Terre Lardons Œufs : Riche et Gourmande

A classic French potato salad that brings together tender, waxy potatoes, crisp smoky lardons and creamy hard-boiled eggs, all coated in a bright Dijon-mustard vinaigrette. Perfect as a side dish or a light main, this recipe combines comforting textures with refreshing acidity.

Why You’ll Love This Recipe

This salad showcases waxy potato varieties that hold their shape beautifully, ensuring each bite remains substantial rather than mushy. The lardons crisp up to provide a savory-smoky counterpoint to the potatoes, while hard-boiled eggs lend a smooth richness. A tangy mustard-based vinaigrette ties everything together, producing a dish that is both indulgent and refreshingly light. Whether served warm or at room temperature, it adapts seamlessly to any season.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Waxy potatoes (e.g., Charlotte or Roseval)

• Smoked lardons

• Large eggs

• White vinegar

• Extra-virgin olive oil

• Dijon mustard

• Salt and freshly ground black pepper

• Fresh chives, chopped (optional)

directions

1. Prepare the potatoes. Place unpeeled potatoes in a pot, cover with cold salted water, and bring to a gentle boil. Simmer until tender yet firm when pierced, about 20–25 minutes. Drain and let cool slightly.

2. Cook the eggs. Gently lower eggs into boiling water and cook for 8 minutes. Immediately transfer to an ice bath to halt cooking, then peel and set aside.

3. Render the lardons. In a skillet over medium heat, cook lardons without any added fat until they turn golden and crisp, about 5–7 minutes. Transfer to paper towels to drain.

4. Make the vinaigrette. In a small bowl, whisk together olive oil, vinegar and mustard. Season with salt and pepper, and whisk until the mixture emulsifies.

5. Slice and toss. Peel the warm potatoes and cut into 5 mm-thick slices. In a large bowl, toss the potatoes with half of the vinaigrette.

6. Assemble the salad. Add the lardons and gently mix. Quarter the eggs and arrange them on top of the potato mixture. Drizzle with the remaining vinaigrette.

7. Garnish and serve. Sprinkle chopped chives over the salad if desired, and serve either warm or at room temperature.

Servings and timing

• Servings: 4

• Preparation time: 20 minutes

• Cooking time: 25 minutes

• Total time: 45 minutes

Variations

• Add halved cherry tomatoes and diced Comté for extra color and a mild, nutty richness.

• Stir in capers and chopped parsley for a briny, herbaceous twist.

• Swap white vinegar and Dijon mustard for red wine vinegar and whole-grain mustard to deepen the dressing’s complexity.

• After cooking the lardons, deglaze the pan with a splash of red wine vinegar and use the hot pan juices in place of oil for a warm “chaude meurotte” finish.

storage/reheating

• Storage: Transfer leftovers to an airtight container and refrigerate for up to 48 hours. Allow to rest at room temperature for 15–20 minutes before serving to enhance the flavors.

• Reheating: Although best enjoyed cold or at room temperature, you may gently reheat individual portions in the microwave for about 90 seconds on high, or spread the salad in an oven-safe dish and bake at 200 °C (400 °F) for 25–30 minutes, stirring halfway through to ensure even warming.

FAQs

What type of potatoes work best in this salad?

Firm, waxy varieties (such as Charlotte or Roseval) are ideal because they retain their shape after boiling and mixing.

Can I prepare components in advance?

Yes. You may cook and cool the potatoes, eggs and lardons up to a day ahead, storing each separately. Toss with the vinaigrette just before serving.

How do I achieve perfectly cooked eggs?

Simmer the eggs for exactly 8 minutes, then transfer them to an ice bath to stop the cooking process and preserve a creamy yolk.

Is there a vegetarian substitute for lardons?

You can use smoked tempeh or coconut bacon for a plant-based smoky element, adjusting the cooking time until crisp.

How long will the salad keep in the refrigerator?

When stored properly in an airtight container, the salad will stay fresh for up to 48 hours, though the potatoes may soften slightly.

Can I freeze this salad?

Freezing is not recommended, as the texture of the potatoes and eggs will degrade and the dressing may separate upon thawing.

What if I don’t have Dijon mustard?

Substitute with whole-grain mustard or a mild stone-ground mustard; the flavor will be slightly different but still delicious.

How can I bulk up this salad to serve more people?

Fold in additional vegetables such as blanched green beans or thinly sliced red onion, and increase the dressing quantities proportionally.

Should the salad be served warm or cold?

It’s versatile—serve it warm for a comforting dish or at room temperature for a refreshing option, depending on your preference.

Can I add cheese to this salad?

Yes; small cubes of Comté, Gruyère or even crumbled goat cheese complement the flavors and add creaminess.

Conclusion

With its harmonious balance of tender potatoes, crispy lardons and creamy eggs, all brightened by a tangy mustard vinaigrette, Salade Pomme de Terre Lardons Œufs is a timeless classic. Its straightforward preparation, adaptability and crowd-pleasing flavors make it perfect for casual gatherings, elegant buffets or family meals alike. Enjoy experimenting with the suggested variations to make this salad your own.