People:4 Time:60 min Calories:495 Cal
- 4 large potatoes
- 200 g pork shoulder
- 100 g canned tuna
- 2 boiled eggs
- 2 large pickled gherkins
- 2 sprigs parsley
- 100 ml mayonnaise sauce
- 50 ml Greek yoghurts
- black pepper
- olive oil
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Season: All year
Technique: Mixed media
Dish Type: First courses and starters
Price: € € €
HOW TO MAKE TIMBAL OF POTATO SALAD WITH HAM AND HARD-BOILED EGG
Peel the potatoes, cut them into cubes about 1 cm on a side, wash and cook in water with a little salt for about 10 minutes until they are tender. Drain them and let them cool completely.
Cut the ham into cubes and reserve some slices to decorate. Drain the tuna. Dice the pickles. Peel the cooked eggs. Cut and reserve a few slices to decorate, and dice the rest. Mix the mayonnaise with the yoghurt. And wash and chop the parsley sprigs, reserving a few whole leaves to decorate.
In a large bowl, mix the diced potato, pork shoulder, pickle and egg with the tuna and the mayonnaise and yoghurt mixture. Season with the chopped parsley, a dash of olive oil, salt and black pepper.
Let the salad cool in the fridge until cold. Use it as if it were a timpani with the help of a kitchen ring.
Decorate the timpani with the reserved egg slices and pork shoulder slices, and sprinkle with some parsley leaves.
Let the potatoes finish cooking in their heat after draining them.