Vivier Bistrot Potato Salad

Serves 4

Prep time: 10 min

Cook­ing time: 25 min

Dif­fi­cul­ty: easy 

Can­not be frozen


2 ¼ lbs baby potatoes

2 large eggs 

14 cup buttermilk

14 cup mayonnaise

12 lemon, juiced

1 tea­spoon Dijon mustard

13 cup cor­ni­chons, in vine­gar, drained and sliced 

4 cured ham slices, torn

1 12 cups mixed cher­ry toma­toes, halved

12 cup fresh pars­ley, chopped

1 cup baby beet leaves

kosher salt

fresh­ly ground black pepper


1. Place the pota­toes in a large saucepan and cov­er with cold water; add 12 tea­spoon salt. Bring to a boil over high heat and then reduce to a steady sim­mer, cook­ing until soft to the tip of a knife, 15 – 20 minutes.

2. Mean­while, place the eggs in a sep­a­rate saucepan and cov­er with cold water. Bring to a boil and then reduce to a rapid sim­mer, cook­ing for 7 minutes.

3. Drain the eggs and imme­di­ate­ly refresh in a bowl of ice water.

4. When ready, drain the pota­toes and rinse under cold water until cool to the touch, 1 – 2 min­utes. Set aside to drain further.

5. In a large mix­ing bowl, whisk togeth­er the but­ter­milk, may­on­naise, lemon juice, and mus­tard until smooth; sea­son the dress­ing with salt and pepper.

6. Cut the pota­toes in half. Add to the dress­ing along with the sliced cor­ni­chons; stir to combine.

7. Crack, peel, and rinse the eggs. Care­ful­ly cut in half.

8. Trans­fer the pota­to sal­ad, egg halves, ham, and toma­toes to a plat­ter or serv­ing bowl. Top with chopped pars­ley and beet leaves.

Enjoy with Vivi­er Chardon­nay or Vivi­er Rosé of Pinot Noir


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