Potato & Egg Salad Timballo

A delicious Potato & Egg Salad served as individual timbales.  Very easy to prepare and assemble and also looks great!

Ingredients (Serves 2 to 3)

1 large or 2 medium potatoes, peeled and cut into small cubes
1 large carrot, peeled and cut into small cubes
1/2 red capsicum chopped
1 spring onion, chopped
1 celery stick, chopped
1/4 cup frozen peas
3 large eggs
3-4 tbsp mayonnaise
1 tsp white vinegar
1 tsp olive oil
1 tbsp freshly chopped parsley
1/4 tsp garlic pepper
Salt and pepper to taste
Fresh Chives and basil leaves to garnishMethod

Boil the potatoes and carrots, separately.  Drain and leave to cool. Cook the green peas either in the microwave or on the stove according to package instructions.  Leave to cool.  Hardboil the eggs, peel and roughly chop two of them.  Slice the third into quarters.

In a small bowl, mix the mayo, vinegar, olive oil, parsley, garlic pepper, salt and pepper.  Mix needs to be slightly thick.  Set aside.

In a large bowl combine the potatoes, carrots, green peas, red capsicum, celery, spring onion and chopped eggs.  Add mayo mixture and stir until well combined.Oil 2 or 3 (depending on the size) ramekins or small bowls, and divide the potato and egg mayo between them.

Put a plate over the ramekin or bowl, turn the whole thing over so the ramekin is upside down on the plate, give a sharp tap and the potato and egg mix will slide out.Sprinkle the top with paprika and garnish with the quartered eggs, fresh chives and basil.

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