This rustic salad served warm or cold, is one of those easy and super delicious meals you can make with staple ingredients that you probably have in your pantry at all times. Eggs, potatoes and onions, dressed with a light extra virgin olive oil and seasoned with sea salt, makes for a wonderful vegetarian lunch or side dish to a perfectly grilled steak. It is what my grandma made every year on Good Friday and we all loved it so much that we never had enough. It is so comforting that you just want to keep eating. Enjoy!
(serves 4 )
4 lb organic yukon gold or russet potatoes
1 medium red onion -thinly sliced
6 organic eggs -hard boiled, cooled & sliced
1/3 c extra virgin olive oil
1/4 c red wine vinegar +more to taste
1 tsp sea salt +more to taste
freshly ground black pepper to taste
1. Whisk the olive oil and red wine vinegar together then toss with the onion. Season with the sea salt and allow the flavors to marry while the potatoes are cooking.
2. Wash the potatoes and simmer with the skins on until soft when pierced with a knife (about 40 min). Drain them and allow to sit until cool enough to handle. Peel the skins off of the potatoes and slice them in 1/3 inch slices. Boil the eggs and cut them into 1/4 inch slices.
3. In a large bowl gently toss the potatoes and eggs with the olive oil red wine vinegar dressing and the marinated onions. Adjust seasonings and serve with some freshly cracked black pepper on top.
Tip: Try it with some crumbled crispy bacon on top.