With a glimmer of hope on the barbecue horizon, I had to bring you my fantastic mock 'potato' salad recipe. For me, no barbecue is complete without a big bowl of this salad...and it's particularly magical because it compliments all the chargrilled food and fills you up for no propoints at all! It's a real favourite in the S-O-S household, infact my family prefer it to authentic potato salad now!
(The WHOLE salad is 2pp/approx.380kcal. Each portion is 0pp but if you eat 2 portions in a day you will need to charge 1pp).
If you saw my 'Fake-Bakes' a few weeks ago (click HERE to see),
you'll know that I love exploiting zero propoint veggies wherever I can. We can trick our brains quite easily if we combine ingredients cleverly, and this salad pulls everything out of the bag.
Swede pretty much has an identical texture to potato, and its apricot colour makes a really attractive alternative. Dressed with low-fat mayo and served just like a potato salad, this does a great impression. It's the Rory Bremmner of the dinner table!
You Will Need : (Serves 4-6)
1 large or 2 medium swede
(For US readers, these are rutabaga)
6 tablespoons Lighter than Light Mayonnaise
(Any mayo which is 10kcal per tablespoon)
1-2 teaspoons seasoned rice wine vinegar
(or any mild white wine vinegar)
1 bunch Spring onions
Peel the swede and chop into large chunks.
Boil for 8-10 minutes or until you can easily push a sharp knife into the flesh.
Run under cold water for a few minutes to stop the cooking process, then allow to drain well. I quite like my salad made with 'just warm' veggies, they don't need to be completely cooled.
Meanwhile, in a large mixing bowl, measure out the mayo using a tablespoon measure. They should be flat measures, not heaped.
Add the vinegar, black pepper and taste. Add more flavour if you wish - a little sweetener, dried herbs or some more pepper.
Chop the spring onion into the dressing.
(I use scissors, straight into the bowl).
Add the swede to the dressing a few cubes at a time, gently coating and turning. Use a metal spoon, then you won't crush the swede.
Keep adding and turning until the swede is totally coated with the mayo dressing. It's a generous amount, it doesn't seem like a low-fat recipe at all and will give you the creamy fix you're looking for in a 'potato' salad.
Pop the finished salad into a serving dish and enjoy 'al fresco' in the sunshine.
(I live in hope!)
I love this served with some fresh rocket leaves and sliced anchovies for a delicious, filling lunch which is low on propoints and really nutritious.
30g drained anchovies is 2pp/60kcal. I sliced them along their length to make a pretty lattice.
You could also make this mock 'potato' salad in exactly the same way using celeriac. This will result in a slightly lighter-textured salad and is still 0pp per portion.
A great impression.