Hot&cold Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 3 eggs
• 1 lb potato
• 2/3 lb tomato
• salt
• olive oil
• butter or margarine

Recipe

• 1 hard boil the eggs; cool slightly and chop into cubes.
• 2 put the potatoes on to boil for about 20 minutes or for as long as you see fit.
• 3 meanwhile cut the tomatoes into small cubes, season with salt and olive oil; set aside.
• 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 salt the potatoes, add a bit of butter or margarine and wait a second until it melts.
• 6 combine all ingredients in a bowl; mix and serve while the potatoes are still very warm and the tomatoes are cold.
• 7 tip 1: cool the tomatoes in the refrigerator before cutting them up; it gives a nicer temperature contrast.
• 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 tip 3: if you think the dish lacks color, add some chopped up fresh parsley or dill.