The Vosgienne salad is a rustic specialty from the Vosges and Lorraine — a generous combination of potatoes, bacon, greens, croutons and cream. You’ll find its origins, the traditional ingredients and the authentic step-by-step preparation. The article also explains when this salad is typically served and why it remains beloved in eastern France. You’ll get tips for perfectly cooked potatoes and crunchy croutons, and ideas on how to adapt the recipe.
A true French comfort dish — hearty, simple, and deeply regional.
Vosgienne salad: a traditional specialty from the Vosges & Lorraine
You'll come across Vosges salad in many restaurants in the Vosges and Lorraine regions. It's often served in summer, but you may come across it in winter and discover a variation with dandelions in springtime, or a "chaude meurotte", i.e. a warm vinaigrette.
The Vosges mountains and their famous Vosges cows, very rare and well cared for. Photo chosen by monsieurdefrance.com: imagebrokermicrostock via depositphotos.
How to make an authentic Vosgienne salad
Ingredients:
Ingredients for 2 persons
- 1 salad (curly leaf or lettuce, or oak leaf).
- 1 tablespoon full-fat crème fraîche (not low-fat cream!)
- 2 potatoes
- 2 eggs
- 150 grams smoked bacon
- 50 grams croutons (can be stale bread rubbed with garlic)
- Dressing (or 1 drizzle of oil, 1 drizzle of vinegar to mix).
- a little butter, a little oil to brown the bacon, croutons and potatoes.
- 1 pinch salt (fleur de sel is also good)
- 1 pinch pepper
Optional
Some add grated or diced Gruyère. Frankly, apart from adding fat, I don't see the point. On the other hand, a few slices of raw onion can add a little flavor and crunch.
Salad with bacon. The cream is missing, but you can add it at the end. Photo chosen by monsieurdefrance.com: bit245 via depositphotos.
Step-by-step preparation
1
Clean and prepare the salad. Arrange it on your dish as if to make a nest. Make your vinaigrette (for vinaigrette ideas, click here).
2
Peel your potatoes. Boil them in a pan of cold water for 5 minutes from the time the water comes to the boil. Remove them from the water and cut them into slices (not too thin).
In the same water, prepare your eggs for hard-boiled (9 minutes when the water comes back to the boil) or soft-boiled (7 minutes when the water comes back to the boil).
3
Brown your lardons in a frying pan with a little butter (not too much). No need to add salt, it's already there. Then, in the same pan, brown your potato slices , adding a little oil. Finally, brown your croutons in the bacon and potato juices.
4
On the salad spread in the dish, arrange the potatoes, then the lardons and croutons, then drizzle with vinaigrette, season with salt and pepper, then top with crème fraîche. Serve warm or hot.
Crispy homemade croutons: a Vosges secret
You can make delicious croutons from stale bread. Alternatively, take half a baguette, cut two slices and put them in the toaster. Then cut up the croutons. To make the croutons even better, rub them with garlic and fry them in olive oil with a little parsley. Delicious!
Variations & regional twists
The Vosgienne salad adapts easily to different tastes. Some swap frisée for mâche or oak-leaf lettuce. Others add raw onions for extra crunch or cubes of munster cheese for a pronounced regional flavor. Some use soft-boiled eggs instead of hard-boiled. The key is maintaining the balance of tender potato, smoky bacon and crunchy bread.
When and how locals serve it
In the Vosges and Lorraine, this salad is often served as a warm starter or a full dinner. It is especially appreciated during cold seasons. It pairs beautifully with a local white wine or a regional beer. It’s simple, satisfying, and a perfect expression of mountain hospitality.
FAQ – Vosgienne salad
Is vosgienne salad a starter or a main dish?
It can be served as either — it’s filling enough to be a full meal.
Can I use a different type of green salad?
Yes — mâche, leaf lettuce or frisée all work just fine.
Should cheese be added to the salad?
Traditionally no, but adding munster or mountain cheese gives a wonderful regional touch.
Can the salad be prepared in advance?
You can cook potatoes and bacon ahead of time — but assemble the salad at the last moment so the croutons stay crisp and the greens fresh.
What is the best drink to serve with it?
A white wine from Lorraine or Alsace — or a local beer — pairs perfectly.
