Today a challenging mission: to transform a potato salad into a much lighter dish. Find out all the tricks to put into practice!
Identity Card of the Recipe
- 75.9 KCal Calories per serving
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Ingrediants
- 5 of potatoes
- 1 stick of celery
- 100 gr of cherry tomatoes
- 100 gr of peas
For the sauce
- 1 sprig of parsley
- 100 gr of yogurt
- 1 tablespoon of mustard
- 1 tablespoon of extra virgin olive oil
- salt to taste
- pepper to taste
Materials Needed
- Pot
- Chopping board
- Knife
- Bowls of various sizes
- Chopper
- Spoons
Preparation
- First, wash the potatoes to remove dirt and impurities.
- Dip the potatoes into boiling water and cook for 30-40 minutes, until the center is soft.
The advice ok
Prefer new potatoes: old potatoes have a higher glycemic index because they are richer in starch.
- Boil the peas (or another type of legume) for 15 minutes
Did you know that ...
Peas (as well as legumes in general) help to lower the glycemic index of the dish: in fact, it is good to accompany potatoes to a source of fiber to slow down the absorption of carbohydrates.
- Wash the tomatoes, dry them and cut them into slices.
- Wash the celery and cut it into chunks.
- Prepare the accompanying sauce. In a bowl, mix the natural low-fat yogurt with the mustard sauce, salt, pepper and chopped parsley with a tablespoon of extra virgin olive oil.
- When the potatoes are ready, let them cool completely, then cut them into regular pieces.
Eat them cold: the glycemic index of cold potatoes is lower than that of hot potatoes, because cooling makes starch less available!
- Season the chopped potatoes with the yogurt sauce and mix with the peas, cherry tomatoes and celery.
Alice's comment - PersonalCooker
In itself, the recipe is very simple, but I'm sure with the tips we found together, the potato salad will now be a lot less sinful!
Nutritional values and Health Comment on the recipe
This recipe is able to combine a food with an interesting glycemic index, such as potatoes (which can among other things be replaced with new potatoes, considered "lighter") with a food capable of limiting this value, namely peas. Among other things, the idea of using potatoes in salads is a winner precisely because at this temperature the glycemic index will be more moderate.
