Potato salad (modified texture)
Ingredients (serves 1)
- • 100 g potato
- • 25 g carrot
- • 30 g roasted pepper
- • 10 g stuffed olives (omit in case of high blood pressure or liquid retention)
- • 1 anchovy filet cleaned (omit in case of high blood pressure or liquid retention)
- • 1 cup light mayonnaise
- • Sweet paprika
Method
- 1. Wash anchovy and olives with cold water. Drain and set aside.
- 2. Peel and dice potato and carrot. Boil until well done. Drain vegetables and set them aside. Save some of the cooking water as well.
- 3. Once vegetables have cooled off, put them in a blending container, add mayonnaise and purée with some cooking water until smooth.
- 4. Separately, blend in pepper, anchovy, and olives.
- 5. Serve the potato-carrot purée on the base of the plate and then add pepper, anchovy, and olive purée on top. Sprinkle with sweet paprika and serve.
