Ingredients: 1 1/2 pounds boiling potatoes, cooked and peeled 6 eggs, hard-boiled, peeled and chopped 6 small ripe tomatoes, cored and quartered 1 small red onion, sliced 1/2 cup pitted black olives, sliced in half 5 tablespoons capers Vinaigrette 1/3 cup olive oil (more if needed) 4 tablespoons tarragon vinegar (more if needed) 1 tablespoon Dijon mustard salt and freshly ground black pepper to taste Directions:1. Cut the potatoes into dice size and place them in a good-size salad bowl. Add the chopped hard-boiled eggs, quartered tomatoes, sliced onion, olives, and capers. 2. Prepare the vinaigrette by combing all the ingredients well. You may add more oil and/or vinegar as needed. Just before serving, pour the vinaigrette dressing over the vegetables. Toss gently and see that the vegetables are well coated. Check the seasonings and serve. |