(serves four hungry people with other bits on offer as well)
2 tbsps mayonnaise
1 lb small red potatoes, steamed
8 eggs, hard-boiled
1 head Bibb (Boston, butter, depending on where you are) lettuce
Mustard-dill dressing:
1 part white wine vinegar
3 parts olive oil
3 parts heavy-grain mustard
2 tsps sugar
1 clove garlic, minced
salt and pepper
Shake up all ingredients in a tightly covered jar.
handful dill, chopped
1/2 red onion, diced small
On a large plate, smooth the mayonnaise in a thin layer. Slice the red potatoes thickly and arrange them in a layer on the mayonnaise. Cut the eggs in quarter wedges and arrange on the potatoes as flower petals. Chop the lettuce into slivers and scatter over eggs.
At serving time, drizzle prettily with dressing and then scatter with dill and red onion. Delicious, and so light!
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