by: Max M Rasmussen

Américaine (American) - salad with potato, egg and tomato

A simple and filling salad that can be used both as a side dish and as a lunch in itself.


4 servings

  • 4 tomatoes (1 lbs), sliced, deseeded
  • 8 potatoes ( 1 lbs ), cooked,  slices
  • ½ stalk (1½ oz) celery, julienne
  • 1 small onion (2 oz), thinly sliced
  • 4 eggs, hard-boiled
  • ½ cup Vinaigrette


Julienne : cut into pieces the size of matches 

Vinaigrette : dressing made with 1 part vinegar / 3 parts oil. You can use lemon instead of vinegar. Salt and pepper. Use plenty of salt. 

Potatoes : Use the finest and most waxy sort you can find. As a rule, the small varieties used for caramelized potatoes or asparagus potatoes.

Américaine salad close up - Max M Rasmussen
All the ingredients - Max M Rasmussen
All ingredients. Cooked and sliced. - Max M Rasmussen
The 4 servings (my dad does not like onions. Guess which plate is his ...) - Max M Rasmussen