Pasta and Potato Salad

A great pasta dish for any occasion:

Cook pasta in salted water until al dente, strain and rinse. Remove the peel from the potato, dice finely, boil in salted water, strain and then fry briefly in a pan. Cut the peppers into cubes.

Drain the tuna, dice the boiled egg and chop the kitchen herbs. Put everything in a large enough bowl, season with salt and pepper and add a dash of olive oil.

For the mayonnaise: Mix the egg with the whipped cream and 4 tablespoons of olive oil. Season to taste with salt and pepper and pour over the salad.

Fill the finished salad into small glasses and serve. Drizzle with a little olive oil.

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