Red mashed potatoes with salad and pickles

Red mashed potatoes with salad and pickles

Total: 1 hr | Active: 1 hr
vegetarian, gluten-free
Nutritional value / person: 242 kcal
, Fat: 12 g
, Carbohydrate: 25 g
, Protein: 7 g


2 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


350 g mealy potatoes, peeled, cut into pieces
1 garlic
salted water, boiling
3 tbsp olive oil
3 tbsp water
salt and pepper to taste

Pepper & tomato sauce

145 g roasted peppers in oil, drained, 1.5 tbsp of oil retained
40 g dried tomatoes in oil in oil (e.g. Pomodori perino della puglia), drained
30 g almonds
1 tbsp sherry vinegar
¼ tsp cayenne pepper
¼ tsp smoked paprika
¼ tsp salt

Salad dressing

80 g plain yoghurt
1 tbsp herbal vinegar
3 tbsp oil
4 tbsp basil leaves, finely chopped
¼ tsp salt

Lunch box

50 g baby lettuce
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How it's done

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Cook the potatoes and garlic (uncovered) in boiling salted water for approx. 20 mins. until soft, drain. Add the oil and water. Mash the potatoes with a potato masher or fork, season.

Pepper & tomato sauce

Place the peppers and the retained oil in a blending cup along with the remaining ingredients, blend until smooth.

Salad dressing

Combine the yoghurt, vinegar and oil, mix in the basil, season with salt.

Lunch box

Mix the mashed potatoes with 4 tbsp of the pepper & tomato sauce, transfer to a container ready for a take-away lunch. Add the salad, pour the salad dressing into a small container. Drizzle the dressing over the salad just before serving.

Good to know
Serve with: Pickled vegetables
Tip: Prepare the mashed potatoes, pepper & tomato sauce and herb & yoghurt dressing approx. 1 day in advance, cover and keep in the fridge.
Tip: Keep the remainder of the pepper & tomato sauce covered and refrigerated for approx. 1 week.

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