Yield: 1 servings
|Potatoes; boiled in the skins, peeled, sliced|
|Onion; sliced thinly|
|Tomato; sliced in circles|
|Hard boiled eggs; sliced in circles|
|Fresh lemon juice|
|S & P|
Here is her very simple but very tasty recipe. She made this for us for Shabbat dinner... I cannot give you exact quantities, but you can adjust the quantities according to your needs.
On a platter layer potato rounds, onion, tomato slices & hard boiled egg slices (on top).
Make a dressing of mostly lemon juice & olive oil, salt & pepper.
Pour over the salad & let it absorb the dressing for a little while.
If you want to serve the dressing on the side, you can salt & pepper the potatoes & also the top of the salad as you assemble it. Then pass around the dressing.
So simple but so tasty.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Oct 03, 1998, converted by MM_Buster v2.0l.