Chuchu and Tomato Salad

Name: Chuchu and Tomato Salad
Yield: 6
Ingredients: 3 chuchos; salt and black pepper to taste; 1/2 tablespoon mustard; 2 soup spoons vinegar; 6 soup spoons olive oil or butter; 1 finely chopped onion; 2 medium tomatoes, seeded and quartered; black olives

1
3 chuchos
2
salt and black pepper to taste
3
1/2 tablespoon mustard
4
2 soup spoons vinegar
5
6 soup spoons olive oil or butter
6
1 finely chopped onion
7
2 medium tomatoes, seeded and quartered
8
black olives

Ingredients

1
3 chuchos
2
salt and black pepper to taste
3
1/2 tablespoon mustard
4
2 soup spoons vinegar
5
6 soup spoons olive oil or butter
6
1 finely chopped onion
7
2 medium tomatoes, seeded and quartered
8
black olives

Directions

1
Peel the chuchos, cut in half
2
Cook in boiling salted water until tender, about 20 minutes
3
Drain, let cool, and chop into bite-sized pieces similar to the size of the tomatoes
4
In a bowl combine salt, black pepper, mustard, and vinegar
5
Mix well with a fork
6
Add olive oil gradually while mixing constantly
7
Pour over chuchos, tomatoes, and onions mixed together, then gently stir
8
Garnish with black olives
9
Serve 6 portions.