Hot&cold Salad

Directions

1. 1
   Hard boil the eggs; cool slightly and chop into cubes.
2. 2
   Put the potatoes on to boil for about 20 minutes or for as long as you see fit.
3. 3
   Meanwhile cut the tomatoes into small cubes, season with salt and olive oil; set aside.
4. 4
   When potatoes are ready, peel them (if you boiled them with the skin) and, while still hot cut, cut them into small cubes.
5. 5
   Salt the potatoes, add a bit of butter or margarine and wait a second until it melts.
6. 6
   Combine all ingredients in a bowl; mix and serve while the potatoes are still very warm and the tomatoes are cold.
7. 7
   TIP 1: Cool the tomatoes in the refrigerator before cutting them up; it gives a nicer temperature contrast.
8. 8
   TIP 2: The egg yolks turn into a paste and get lost among the potatoes so, for the sake of presentation, you might cut them into wedges and serve on top.
9. 9
   TIP 3: If you think the dish lacks color, add some chopped up fresh parsley or dill.