1 pound red potatoes
¼ pound green beans
¾ pound tomatoes diced into bite-sized pieces
2 hard-boiled eggs, diced
Boil potatoes whole in very salty water until fork tender which should take about 25-40 minutes depending on size. Drain potatoes and allow to cool until they can be handled easily, then cut into bite-sized pieces. While cooking potatoes, prepare green beans by removing ends, cutting in half and boiling in their own salty water for about three minutes. The beans should be just under cooked to compensate for residual cooking that occurs after they are drained. Place cooked beans in a large bowl adding tomatoes, eggs and potatoes. Dress generously with olive oil and mix gently. Add additional salt if needed. Serve salad with balsamic vinegar allowing diners to season to taste.