Salt, pepper and Piment d’Espelette (Basque chile peppers)
225 g (1/2 lb.) potatoes, cooked and diced
225 g (1/2 lb.) red beets, cooked and diced
110 g (1/4 lb.) green and wax beans, cooked and cut into pieces
225 g (1/2 lb.) ham, diced
2 eggs, hard boiled
Mixed lettuce of your choice
In a large salad bowl, whisk cream cheese, vinegar, mustard, oil, salt, pepper and Piment d’Espelette. Add potatoes, beets, green and wax beans and ham. Mix and refrigerate 30 minutes to allow tastes to blend.
Remove egg shells and crumble eggs with a fork.
Arrange lettuce leaves in each plate, top with beet salad and sprinkle with crumbled hard boiled egg.