Farm Egg Salad – Standard Recipe

Yield: 1 portion

Potato, baked – 1
Egg, hard-cooked – 1
Red beet, baked -1
Fresh basil – 1 oz.
Balsamic dressing (recipe follows) – 3 oz.


Refrigerate potato, egg and beet overnight. Slice into rounds and arrange on plate. Sprinkle with basil and dressing.

Balsamic dressing

Yield: About 3/4 cup

Balsamic vinegar – 1/2 cup
Red-wine vinegar – 1 tsp.
Dijon mustard -1 Tbsp.
Mayonnaise – 1 Tbsp.
Salt and pepper to taste
Olive oil -1/4 cup

Thoroughly combine vinegars, mustard, mayonnaise and salt and pepper. Continue mixing, slowly adding olive oil.