Recipe in collaboration with Fannélie Stammégna featuring our exclusive salad and vinaigrette spice blend.
We made this recipe during a webinar. To listen to a rebroadcast, please click HERE.

Preparation

1. Peel the potatoes, cut them into cubes and steam or boil them.
2. At the end of cooking, cool them under cold water to stop the cooking.
3. In the salad bowl, mix 3 tbsp. mayonnaise, 3 tbsp. salad spices and vinaigrette, 1 tbsp. of balsamic vinegar and salt and pepper to taste.
4. Add the cooked diced potatoes, the ham cut into strips and the capers.
5. Mix and refrigerate for at least 1 hour before serving.

Ideal for brunch, camping, picnics or as a side dish for a BBQ.

Variants:
It is important to use firm-fleshed potatoes (indicated steam or salad on the package) so that they hold together after cooking. Fingerling or baby potatoes can be suitable, cut into 2 or 4 depending on their size and without peeling them.
The ham can be replaced with diced tofu, canned tuna or chopped grilled bacon.

Enjoy your food!