For 4 people
Cooking time: 20 min

• 300 g of Tamié 
• 150 g of cooked ham 
• 2 Charlotte potatoes
• 3 eggs
• 2 tomatoes, one lettuce heart 
• 4 sticks of celery 
• 2  dessert spoons of walnut kernels
• 1 tsp. Of strong mustard 
• 2 dl of oil, 1 dash of vinega
• 1 dessert spoon of ketchup
• Salt and pepper 

Cook the potatoes for 20 min and hard boil 2 of the eggs. Cut the Tamié and the ham into small cubes. Cut the tomatoes into quarters, cut the celery into small segments and separate the lettuce leaves. For the mayonnaise: in a bowl, mix the yoke of the last egg with the mustard, then add the oil, a bit at a time, always turning the mixture in the same direction until it is stiff. Blend in the vinegar, ketchup, salt and pepper.
Peel the potatoes and cut them into small cubes. Cool the eggs peel them and cut them into rounds. Line a large salad bowl with the lettuce leaves, mix the ingredients and put them in the centre. Decorate with the sliced eggs and nuts. Serve cool with the sauce.

A white wine from Savoie such as Apremont is the ideal accompaniment for this complete salad.