Best Potato Salad With Ham And Hard-Boiled Egg

1 Mins read

People:4 Time:60 min Calories:495 Cal Recipe: Potato Salad


  •  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
  •  Salt
  •  black pepper
  •  olive oil

Diet: Mediterranean

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Season: All year

Technique: Mixed media

Dish Type: First courses and starters

Price: € € €

Difficulty: Easy


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Let the salad cool in the fridge until cold. Use it as if it were a timpani with the help of a kitchen ring.

Step 5

Decorate the timpani with the reserved egg slices and pork shoulder slices, and sprinkle with some parsley leaves.

The trick:

Let the potatoes finish cooking in their heat after draining them.

To enjoy!

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