In early summer I think of this salad, as a locally grown salad and new potatoes are particularly important for this salad. Traditionally this salad is served with bread.

Oak leaf lettuce 1
New potatoes 400 Grams
French beans 150 Grams
Eggs 4
Black olives 20
Sea salt 1 Pinch
Freshly ground black pepper 1 Pinch
Olive oil 4 Tablespoons
Cider vinegar 1 Tablespoon
Garlic clove 0.5
Dijon mustard 1 Teaspoon
Sugar 1 Pinch
  • Preparation Steps
  • 1

    Cook small new potatoes and beans until tender. Drain and leave to cool. Quarter or slice the cooked potatoes.

  • 2

    Peel and quarter the cooked eggs.

  • 3

    Arrange the seperated lettuce leaves, potatoes, beans and olives on a serving platter.

  • 4

    Give the quatered eggs on top and trickle over the dressing.

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