Red mashed potatoes with salad and pickles

Total time: 1hr
Preparation Time: 60m

For 2 person

Nutritional Information

Contains 242 Kcal, 7g Protein, 25g Carbohydrates, 12g Fat


  • Mash
  • 350 g mealy potatoes, peeled, cut into pieces
  • 1 garlic
  • salted water, boiling
  • 3 tbsp olive oil
  • salt and pepper to taste
  • 3 tbsp water
  • 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
  • 1 tbsp sherry vinegar
  • 30 g almonds
  • 0.25 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 0.25 tsp salt
  • Salad dressing
  • 80 g plain yoghurt
  • 3 tbsp oil
  • 4 tbsp basil leaves, finely chopped
  • 1 tbsp herbal vinegar
  • 0.25 tsp salt
  • Lunch box
  • 50 g baby lettuce

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  • Mash

    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.
  • Serve with:

    Pickled vegetables

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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