 |
| 'Hurray for Carbs' Vegetarian Potato Frankfurter Salad 'Loved this as my daily carb intake but ate more than I should have.' Taster
photo 26 July 2018
|
Potatoes are NOT unhealthy, if eaten in the right quantities and not soaked in butter.
They're an excellent source vitamin C, iron and fibre (if skins are left on). They provide energy, without which the body could not function. As long as portions are monitored, potatoes provide a sustaining frugal food source.
Potato salads have an even better healthy profile. Cold cooked potatoes form a special starch that makes you feel fuller for longer and encourages the growth of good gut bacteria.
The only problem with potato salad is that it can get boring, very quickly. While you can never be sure what form a potato salad will take, few are both imaginative and delicious.
67's Potato Frankfurter Salad doesn't stint on flavour, texture or colour. It combines the fluffiness of 'taters with crunchy green beans and creamy softly-boiled eggs, all accented with the bite of red onion and the toothsome springiness of frankfurters.
It's easy-peasy, can be tailored to any budget, and is attractive and filling. Kidults will love it. 67 recommends making rather a lot of it; it'll keep well in the fridge overnight.
Keep it healthy by serving the potatoes unpeeled, if you can, dressed in a no-added-sugar, low-salt dressing like vinaigrette or yoghurt-mayo with lemon zest.
67 used vegetarian frankfurters* but carnivores should aim for something lower-fat like chicken.
Cost:£3.50'ish
Feeds: a crowd but divides easily
Ingred:
1 kilo/2.2pounds thin-skinned potatoes, scrubbed but pref not peeled
2-3 generous handfuls green beans, topped & tailed
6-8 full-size frankfurters
3-6 hard boiled eggs, peeled
small to med red onion
French vinaigrette
6-8 tbsp good olive oil
2 tbsp white wine vinegar
good pinch salt and 1/4 tsp pepper, pref. coarsely ground
2 rounded tsp wholegrain mustard
1/2 tsp sugar, honey or maple syrup (opt)
Pour all ingredients into a jar with a tight fitting lid; shake until thick & blended. If preparing in advance, refrigerate until needed (up to a day) but shake well again before using
Method:
Comments:
'My diet always includes a small portion of carbs but this combo was so sparky and unusual that I ate more than I should have. Without regrets!' Retired writer
They're an excellent source vitamin C, iron and fibre (if skins are left on). They provide energy, without which the body could not function. As long as portions are monitored, potatoes provide a sustaining frugal food source.
Potato salads have an even better healthy profile. Cold cooked potatoes form a special starch that makes you feel fuller for longer and encourages the growth of good gut bacteria.
The only problem with potato salad is that it can get boring, very quickly. While you can never be sure what form a potato salad will take, few are both imaginative and delicious.
67's Potato Frankfurter Salad doesn't stint on flavour, texture or colour. It combines the fluffiness of 'taters with crunchy green beans and creamy softly-boiled eggs, all accented with the bite of red onion and the toothsome springiness of frankfurters.
It's easy-peasy, can be tailored to any budget, and is attractive and filling. Kidults will love it. 67 recommends making rather a lot of it; it'll keep well in the fridge overnight.
Keep it healthy by serving the potatoes unpeeled, if you can, dressed in a no-added-sugar, low-salt dressing like vinaigrette or yoghurt-mayo with lemon zest.
67 used vegetarian frankfurters* but carnivores should aim for something lower-fat like chicken.
Cost:£3.50'ish
Feeds: a crowd but divides easily
Ingred:
1 kilo/2.2pounds thin-skinned potatoes, scrubbed but pref not peeled
2-3 generous handfuls green beans, topped & tailed
6-8 full-size frankfurters
3-6 hard boiled eggs, peeled
small to med red onion
French vinaigrette
6-8 tbsp good olive oil
2 tbsp white wine vinegar
good pinch salt and 1/4 tsp pepper, pref. coarsely ground
2 rounded tsp wholegrain mustard
1/2 tsp sugar, honey or maple syrup (opt)
Pour all ingredients into a jar with a tight fitting lid; shake until thick & blended. If preparing in advance, refrigerate until needed (up to a day) but shake well again before using
Method:
- If vegetables are not organic, soak 20mins in a 9-1 solution of water and vinegar; drain & rinse; or peel
- Chop potatoes in generous bitesize pieces; cook in boiling salted water 5-10 mins or until the point of a knife meets a bit of resistance in the centre. Drain, cool
- Peel and finely dice red onion
- Make Vinaigrette; set aside
- Cook green beans 3mins in boiling salted water or until tender but still with bite; drain, add to a bowl of ice water; drain again, set aside
- Slice eggs
- Drop frankfurters into boiling water 2-3 mins; cool, cut into 1/3inch/1 cm discs
- In a large bowl gently mix potatoes, green beans, eggs, onion and frankfurters.
- Moisten but don't overwhelm with vinaigrette
Comments:
'My diet always includes a small portion of carbs but this combo was so sparky and unusual that I ate more than I should have. Without regrets!' Retired writer
Tip:
For a simple more frugal version of this salad, simple slice cooked sliced frankfurters into cold potatoes and add a yoghurt-mayo dressing
More salads on NavBar/Recipes 2...
*Tivali
More salads on NavBar/Recipes 2...
Please leave a comment in the box below
This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
No comments:
Post a Comment