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Red mashed potatoes with salad and pickles
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 242
  • Fat about 12g
  • Carbohydrates about 25g
  • Protein about 7g
This is needed
This is needed for 2 person
  • 350 g mealy potatoes, peeled, cut into pieces
  • 1 garlic
  • 3 tbsp water
  • salted water, boiling
  • salt and pepper to taste
  • 3 tbsp olive oil
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 almond
  • 1 tbsp sherry vinegar
  • 0.25 tsp cayenne pepper
  • 0.25 tsp smoked paprika
  • 0.25 tsp salt
Salad dressing
  • 1 tbsp herbal vinegar
  • 80 g plain yoghurt
  • 4 tbsp basil leaves, finely chopped
  • 0.25 tsp salt
  • 3 tbsp oil
Lunch box
  • 50 g baby lettuce
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And that's how it's done
And that's how it's done
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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