Summer Tomato, Egg and Potato Salad

This easy salad can be served with meat, fish and poultry. Add cooked green beans and carrots for a beautiful mix of color. I used beautiful heirloom tomatoes from my garden and served the salad with “Bifana” grilled pork strips.  Find the bifana recipe here.

Pataniscas de Bacalhau go perfectly with this salad.


Take it along on a picnic and pour the dressing over the salad when ready to serve. Since you don’t use mayonnaise, you don’t have to worry about keeping this salad cold. Enjoy!


1 to 2 cups tomatoes (sliced or quartered)

6 cooked red or white potatoes (chopped into 2 inch cubes)

6 hard boiled eggs (cut into quarters)

1 cup cooked green beans (any variety)

1 cup cooked sliced carrots

1 small yellow or red onion (diced or sliced)

2 tablespoons parsley (finely chopped)

basil (minced) optional


1/4 cup red or white wine vinegar

1/4 cup olive oil

1/2 teaspoon yellow mustard

1/2 teaspoon whole grain mustard

2 cloves garlic (crushed)

1/2 teaspoon salt

1/2 teaspoon black pepper


Arrange all vegetables in a large serving platter. Mix dressing ingredients well and mix into vegetables. Top with parsley and basil.  Serve and enjoy!

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