Discover the authentic Salade Auvergnate, or Auvergne salad in English. A rustic French potato salad with ham, French cheese (or use a substitution), and greens. Easy, hearty, and perfect for lunch, dinner, or entertaining. Learn how to make this Auvergne-style salad recipe with expert tips and step-by-step instructions.
Many variations are made across France, just like Salade Niçoise and Lyonnaise are also well known for their many creative variants!
Jump to:
- Why You'll Love Salade Auvergnate
- About This Auvergne-Style Salad Recipe
- Key Ingredients
- Dressing Notes
- Substitutions & Variations For Auvergne Salad
- How To Make Auvergne Salad
- How To Make Salade Auvergnate Dressing
- What to Serve With Auvergne Salad
- Top Tips For Salade Auvergnate
- Wine Pairing Suggestions For Auvergne-Style Salad
- Salade Auvergnate FAQ
- 📖 Recipe
Why You'll Love Salade Auvergnate
𑣲 It's the ultimate French potato salad with a twist.
𑣲 Combines cured ham, Cantal cheese, and fresh greens for a balanced, filling dish.
𑣲 Perfect for lunch, dinner, or as a side.
𑣲 Easy to make yet feels authentically French
𑣲 Rustic, hearty, and satisfying - like a hug from the French countryside.
About This Auvergne-Style Salad Recipe
I call it authentic because my research has produced over 50 variations on the recipe, all of which profess to be authentic, and probably are, as there are usually many delicious variations to all dishes!
It can get quite cold among the Auvergne mountains, even at the height of summer, so a filling and hearty salad is ideal.
So, to be sure I had an authentic recipe, I asked a friend who was visiting a friend living in the Auvergne to ask her mother to make this renowned salad. This is what she came up with, and I think it is wonderful!
If you are curious about other types of salad, then see my Complete Salad Guide.
Key Ingredients
ꪜ Cantal cheese is mild and nutty; Fourme d'Ambert adds bold blue cheese flavor.
ꪜ Potatoes should be waxy (like Yukon Gold) for the best texture.
ꪜ And add other vegetables, as I have done here: cucumbers and tomatoes.
Dressing Notes
ꪜ Walnut oil gives authentic French flair, but avocado oil is an excellent choice.
ꪜ Dijon mustard (although English mustard works very well, too). English mustard is very hot and sharp, made from yellow mustard powder and often water or vinegar; on the other hand, Dijon mustard is spicier and more complex, made from brown or black mustard seeds and white wine.
Substitutions & Variations For Auvergne Salad
💫 A sharp old cheddar would also be an acceptable replacement if Cantal is unavailable.
💫 Fourme d'Ambert if you like strong blue cheese, is lovely.
💫 Tomme, Comte, or Swiss cheese will also work well.
💫 You could add some chopped walnuts if you wish.
💫 And add other vegetables, tomatoes, cucumbers, etc.
💫 Add roasted peppers or radishes for extra crunch.
💫 Vegan? Replace ham with smoked tofu and cheese with plant-based alternatives.
💫Seasonal twist: Add roasted root vegetables in winter.
How To Make Auvergne Salad
- Cook the potatoes in their skins in salted water for about 20 minutes. Then air dry while they cool, peel them, and cut them into slices or cubes.
- While the potatoes cook, prepare the vegetables and make the dressing.
- When the potatoes are cool and cut up, mix the salad in the dressing bowl in this order.
- Add the salad greens, and toss well for about 3 minutes.
- Then add the potatoes, ham, and cheese.
- Add the shallot and chives, and toss again.
- Taste and adjust the seasoning. Do you need more salt or pepper?
- Then serve immediately.
Pro tip: Toss gently, as all salads should be.
How To Make Salade Auvergnate Dressing
Prepare a smooth vinaigrette by mixing in the following order.
- Start with the apple cider vinegar, salt, and pepper, stirring well with a whisk in a bowl large enough to hold the entire salad.
- Then add the mustard and stir.
- Next, add the oil a little at a time, whisking until the dressing is smooth.
- Mix in the shallot last.
Be creative and try one of these vinaigrette salad dressings.
What to Serve With Auvergne Salad
- Crusty baguette or mild rolls.
- A charcuterie board for extra indulgence.
- Light soup starter (like French onion).
Top Tips For Salade Auvergnate
📌 Dress greens first, then add heavier ingredients to avoid soggy leaves.
📌 Cube cheese evenly for better presentation.
📌 Serve immediately for peak flavor.
Wine Pairing Suggestions For Auvergne-Style Salad
- Côtes d'Auvergne (local choice).
- White: Sauvignon Blanc for freshness.
- Red: Beaujolais for a fruity red option.
Salade Auvergnate FAQ
Salade Auvergnate will be original and classic with this cheese. Cheese.com has an in-depth description of the origins of this cheese and what it is like. When well aged, it has a thick crust, and because it is aged for a long time, it is more strongly flavored and is a typical hard cheese with a firm, brittle, and crumbly paste.
Salade Auvergnate is a hearty, spunky, traditional French salad made with potatoes, mixed greens, French cheese, ham, and shallots. It is dressed with a tangy vinaigrette sauce to top it off.
Yes, Salade Auvergnate is suitable for a main dish or a side salad. It serves as a main dish because of the meat, potatoes, cheese, and ham.
Yes, prep ingredients for Salade Auvergnate separately and assemble just before serving.
Yes, Salade Auvergnate is naturally gluten-free, just check your mustard brand.
Salade Auvergnate can be stored as follows:
Fridge: Store salad (with ingredients separate, without dressing) up to 2 days. Dressing lasts 1 week.
Freezer: If you leave out the dressing and greens, and use waxy potatoes like russets, Yukon Gold, or red potatoes, it may freeze satisfactorily. Add greens and vinaigrette just before serving.
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Salade Auvergnate
Ingredients
- 6 potatoes medium-sized - do not peel
- 1 tablespoon sea salt
- mixed greens ideally make your own from whatever is currently available at the market, chop the salad, but not too fine.
- 2 slices cured ham cut into ½ inch wide strips
- 1 cup Cantal cheese or aged Cheddar, Comté, Gruyère, and Fourme d'Ambert if you like strong blue cheese, cut into cubes
- 1 shallot peeled and diced
- 1 tablespoon chopped chives
Variant:
- You could add some chopped walnuts if you wish.
- add other vegetables, as I have done cucumbers and tomatoes.
Dressing
- 1 teaspoon table salt
- 1 tablespoon cider vinegar
- 1 teaspoon ground black pepper
- 1 teaspoon Dijon mustard although English mustard works very well, too
- 3 tablespoon walnut oil or vegetable oil
Instructions
- Cook the potatoes in their skins in salted water for about 20 minutes. Then air dry while they cool, peel them, and cut them into slices or cubes.
- While the potatoes cook prepare the vegetables and make the dressing.
- When the potatoes are cool and cut up, mix the salad in the dressing bowl in this order.
- Add the salad greens, and toss well for about 3 minutes.
- Then add the potatoes, ham, and cheese.
- Add the shallot and chives, and toss again.
- Check and adjust the seasoning, do you need more salt or pepper?
- Then serve immediately.
How To Mix The Dressing
- Prepare a smooth vinaigrette by mixing in the following order.
- Start with the apple cider vinegar, salt, and pepper, stirring well with a whisk in a bowl large enough to hold the entire salad.
- Then add the mustard and stir.
- Next add the oil a little at a time, whisking until the dressing is smooth.
- Mix in the shallot last.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.