Red mashed potatoes with salad and pickles

Name: Red mashed potatoes with salad and pickles
Prep time: 60 min
Total time: 60 min
Yield: 2
Ingredients: 80 g plain yoghurt; 350 g mealy potatoes; 1 garlic; 30 g almonds; 4 tbsp basil leaves; 50 g baby lettuce; 3 tbsp olive oil; 145 g roasted peppers in oil; 1 tbsp sherry vinegar; 1 tbsp herbal vinegar; 3 tbsp oil; 40 g dried tomatoes in oil; salt and pepper to taste; ¼ tsp cayenne pepper; ¼ tsp smoked paprika; ½ tsp salt

Total: 1 hr | Active: 1 hr

vegetarian, gluten-free

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Ingredients

for 2 person

Mash
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

How it's done

Mash

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.

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