In the pursuit of healthy and delicious diet, salad mashed potatoes is undoubtedly a bright pearl. It skillfully combines the softness and sweetness of potatoes with the crispness of all kinds of fresh vegetables and the richness and freshness of rich sauces in a single dish, and each bite is a taste bud revelry, which not only satisfies people’s desire for good food, but also fits the concept of nutritionally balanced, low-fat and healthy diets, which is really a rare delicacy.
Potato, the cornerstone of this dish, is full of treasures. It is rich in starch, vitamins and minerals, which can quickly replenish the body’s energy, and its dietary fiber can also promote intestinal peristalsis, helping digestion. The accompanying vegetables, such as lettuce, tomato and cucumber, are a treasure trove of vitamins, minerals and antioxidants, injecting the body with a steady stream of energy and nutrients. Together with eggs, which are rich in high quality protein and healthy fats, and herbs, which have a distinctive aroma, Salad Mashed Potato provides a comprehensive nutritional coverage that meets the body’s needs for all types of nutrients.
In terms of taste, Salad Mashed Potato plays a symphony on the tongue. The softness and delicacy of the mashed potatoes melts gently in the mouth like a cloud; the crispness of the fresh vegetables is like the soprano part of the symphony, instantly illuminating the entire taste experience; and the richness and mellowness of the sauce is like a deep and powerful bass, blending the flavors of all the ingredients in a perfect blend that will leave you with a long-lasting aftertaste.
salad mashed potatoes
Ingredients
- 300 g potato
- broccoli moderate
- 2 tablespoons Sweet corn kernels
- 2 tablespoons cold water
- salt moderate
- 2 tablespoons Salad Dressing
- vegetable oil half teaspoon
Instructions
- Cut the potatoes into evenly thick slices. put in microwave
- Boil water in a pot, add half a teaspoon of salt and half a teaspoon of vegetable oil. Blanch the broccoli for half a minute and remove from the water.
- Use a knife to cut off the roots of the broccoli and cut it into small pieces.
- Take out the microwaved potato chips and pour them into a silicone bag.
- Grab the silicone band with your hands and knead it on the chopping board for two or three minutes.
- Pour in the salad dressing and continue kneading.
- Take a small bowl, put two tablespoons of cold boiled water, then add a quarter teaspoon of salt and stir until dissolved.
- Take out the mashed potatoes, pour in the salt water, and mix well with a rubber spatula.
- Pour in the sweet corn kernels.
- Pour in broccoli and mix well.