SG-çoise Salad



500g potatoes, pared and cubed
300g tomatoes, sliced
200g green beans
4 eggs
20 black olives, sliced

Dressing – A basic vinaigrette with approximately

2 tbs french mustard
2 tbs olive oil
2 tbs wine vinegar (or combination balsamic & white)
1 tbs mayonnaise
1 clove minced garlic
Fresh ground black pepper and salt

Cook potatoes by boiling in salted water.  When five minutes from being done, add eggs to cook.  When 2 minutes from being done, add green beans to cook. Cooked beans should be bright green and tender crisp.  Eggs should be done but just set.  Drain all. Shell eggs and slice into quarters.  Set aside to cool until slightly warm but not cold.

Prepare dressing which is a basic vinaigrette, mellowed with mayonnaise and flavored with garlic.

Prepare salad by mixing the potatoes, green beans and tomatoes with the olives and dressing.