Hot&cold Salad

1. 1

   Hard boil the eggs; cool slightly and chop into cubes.

2. 2

   Put the potatoes on to boil for about 20 minutes or for as long as you see fit.

3. 3

   Meanwhile cut the tomatoes into small cubes, season with salt and olive oil; set aside.

4. 4

   When potatoes are ready, peel them (if you boiled them with the skin) and, while still hot cut, cut them into small cubes.

5. 5

   Salt the potatoes, add a bit of butter or margarine and wait a second until it melts.

6. 6

   Combine all ingredients in a bowl; mix and serve while the potatoes are still very warm and the tomatoes are cold.

7. 7

   TIP 1: Cool the tomatoes in the refrigerator before cutting them up; it gives a nicer temperature contrast.

8. 8

   TIP 2: The egg yolks turn into a paste and get lost among the potatoes so, for the sake of presentation, you might cut them into wedges and serve on top.

9. 9

   TIP 3: If you think the dish lacks color, add some chopped up fresh parsley or dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.