Cold potato salad cannelloni with basil dressing
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Cannelloni sheets 16 dry sheets 160 g
- Potato 400 g
- Cooked ham 150 g
- Egg 2 medium, shelled 100 g
- Carrot 100 g
- Olives pitted green 50 g
- Mayonnaise commercial, made with pasteurised egg 150 g
- Basil 8 g
- Extra virgin olive oil 35 g
- Parsley 3 g
- Salt to taste 1 g
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Method
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Boil the whole unpeeled potatoes in water for 25–35 minutes until easily pierced. Boil the eggs in another pan for 10 minutes from when the water starts boiling. Cool both, peel and finely dice.
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Cook the cannelloni sheets according to the packet. Cool, drain and lay separately on a clean cloth. Grate the carrot, slice the olives into rings and dice the cooked ham.
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Once the potato and egg are cold, mix with the carrot, olives, ham and mayonnaise. Taste before adding salt. Divide between the 16 sheets and roll up. Refrigerate while preparing the dressing.
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Blend the basil with the oil. Serve four cannelloni per person, divide the dressing over them and finish with parsley. Keep refrigerated until serving.
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