Ingredients
5 medium boiled potatoes
4 boiled eggs, pealed
1/2 vidalia onion
3-4 fresh basil leaves (several colors if possible)
5 arugula leaves
2 kosher dill pickles
1 tblsp pine nuts or slivered almonds
2 1/2 tbsp. olive oil
3 tblsp cider vinegar
3 teaspoon dill or fennel leaves
1/2 teaspoon black pepper
Preparation
Cut the potatoes into approximately 1 inch slices. Cut the eggs into about 1/2 slices. Cut the pickles into 1/4 inch rounds. Chop the onion, the dill or fennel. Cut the arugula and the basil into 1 inch pieces. Mix. Before serving add olive oil, vinegar and pepper. Enjoy!
