Project Description

Bayard potato salad

by Pierre Sang Boyer

For 4 people
Prep time: 10 minutes
Cook time: 20 minutes


  • 15 Vitelotte potatoes from Santerre
  • 4 Juliette des sables potatoes
  • 8 Ratte potatoes from Santerre
  • 2 Blue Belle potatoes
  • 4 green asparagus and 4 white asparagus
  • 100 g fresh garden peas
  • 2 miniature sand-grown carrots
  • Flat leafed parsley, chervil, chives, dill, thyme and bay leaf
  • 200 g salmon
  • 50 g butter
  • 1L sunflower oil
  • 300 g olive oil
  • 1 tablespoon of traditional mustard
  • 1 tablespoon of balsamic vinegar
  • 30 g wasabi peas (available from Asian supermarkets)
  • 10 cl white wine (Viognier or similar grape)
  • 10 cl sparkling water
  • Nasturtium flowers


Blanch the Vitelotte, (place in cold water with sea salt) cooking them for 5 minutes once the water has come to the boil. Then plunge immediately in iced water. Put the potatoes through the centrifuge and retrieve 30 cl of juice. Heat the juice, skim, then and 10 cl of white wine and 4 sheets of gelatine that have been soaked in cold water.

Peel the Blue Bell and cut into 1mm slices. Cook on a low heat in oil with the crushed garlic and thyme. As soon as they are cooked, drain them carefully and spread out on a tray covered in cling film. Cover with the vitelotte jelly and cool for 30 minutes.

Wash, peel and boil the Juliette des sables potatoes. Boil the Ratte du Santerre and 4 Vitelotte in their skins. Wash, peel and thinly slice 1 Vitelotte.   Blanch and fry it in oil at 160°C. Drain and salt.

Peel the asparagus and blanch in salted boiling water, then cool in iced water. Pod the peas, blanch them in salted boiling water and cool in iced water. Wash and peel the carrots.

Melt 50 g of butter in a pan, add the carrots and sparkling water, season to taste and leave to simmer for 5 minutes. Chop the herbs finely.

Mix the balsamic vinegar, mustard, salt, pepper and sunflower oil in a bowl. Check the seasoning and add the herbs.

Add the vinaigrette to the vegetables and potatoes. Use a 12cm cookie cutter to cut Vitelotte jelly rounds. Cut the salmon into thin slices, salt and drizzle with olive oil. Place the jelly rounds in the middle of the plate, then add the vegetables, potatoes and salmon. Garnish with a few flowers, herbs and crushed wasabi peas.

A beautiful garden !