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.
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!