A simple potato salad that becomes special thanks to a little imagination. A particular salad, an appetizer or even a second reinforced with eggs. Decorative and colorful thanks to the green of the green beans, the red of the tomatoes and the white of the potatoes, a tricolor with the addition of eggs. A salad of potatoes, tomatoes, green beans and eggs to eat cold or with cooked, lukewarm ingredients. Even beginners in the kitchen can make it and thanks to the imagination it can become extremely decorative suitable for an important table such as Easter.
Ingredients for 3-4 people
Boil the potatoes, eggs and green beans in three different pans. The eggs must be cooked for 8 minutes from when it boils. The potatoes must be cooked but compact, they must not be discarded, count about 20 minutes, but check them with a toothpick when they are soft.
When cooked, cool the eggs and cool the potatoes and green beans. Peel the potatoes and cut them into regular slices. Shell the eggs taking care to keep the outside intact, without breaking the egg and open them in two.
Then empty them of the yolk that you will put in a bowl and now cut the remaining white in half again. Crumble the yolks with a teaspoon, making them as small as possible.
Now the dish has to be composed. Choose a nice serving dish and place the potato disks, taking the more regular ones (you will have to exclude the ends), to form a crown. Now cut the tomatoes into regular slices and on top of the potatoes make an inner crown (also in this case you will have to exclude the ends). Now put the green beans like in the picture and on top of them place the egg whites with the hollowed out part hidden (against the green beans) to form a flower.
Now the final touch for your choreographic and delicious potato salad, the yolk crumbs to make the center of our flower and you can also decorate everything around. Only a drizzle of extra virgin oil is missing.
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