Tomato salad with eggs

Ingredients for 4 servings:

• 4 small potatoes
• 4 eggs
• 2 large beefsteak tomatoes
• 1 large onion(s)
• 1 handful of lamb’s lettuce
• 12 black olives, pitted
• 2 tbsp vinegar (herb vinegar)
• pepper, black
• ½ tsp salt
• 2 tbsp oil
• 2 tbsp chives, cut into rolls

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the potatoes thoroughly, place them in a pot, cover with hot water and bring to a boil. Reduce the heat, cover the pot and cook the potatoes for about 25 minutes. In the meantime, boil the eggs until hard-boiled. Wash the tomatoes, dry them, and slice them. Peel the onion and slice them into thin rings. Wash the lamb’s lettuce and drain them. Drain the cooked potatoes, rinse them in cold water, and let it cool. Drain the eggs, rinse them in cold water, peel them, and let it cool. Peel the potatoes and slice them, also slice the eggs. Arrange the tomato, potato, and egg slices in a fan shape, alternating them on a large platter. Arrange the onion rings between them. Arrange the lamb’s lettuce on top of the tomato salad and scatter the olives on top. Mix the vinegar with the pepper and salt, mix with the oil and chives, and drizzle over the salad.