calorie counting · Dining · Entertaining · Food · Health · Recipes · Slimmingworld

Potato, Sweetcorn and Pepper Salad

Potato_sweetcorn_and_pepper_saladI wanted to make a potato salad with a difference for this dish. I wanted a slightly less ‘heavy’ salad that was perfect for hot summer days. Something that contained more than just heavy carbs, had a little crunch and colour with added texture.

Once this is made there is no need to add onions and peppers to your summer salad, it’s all in!

See also my recipe for Orzo pasta with Roasted Cherry Tomatoes and Babyleaf Spinach

Now this salad contains mayo. The bulk of the mayo is lighter than light mayo but I love the full fat version so I have included a little in the recipe for that extra taste. This way you achieve a lovely creamy salad with full on indulgent taste.

I also added egg to this salad to add a bit of protein and make it slightly more nutritious and filling.

To make this Potato, Sweetcorn and Pepper Salad you will need

A chopping board

Sharp vegetable knife

Large mixing bowl

A small pan

A large pan

Ingredients

750gms Jersey Royals or other new potatoes cut into 1cm cubes

1 small red pepper chopped

1 small red onion chopped

1/2 small tin of Sweetcorn drained

The tops off a bunch of spring onions chopped

6 baby pickled gherkins chopped plus 1 tbsp of the vinegar from the jar

1 tsp Dijon mustard

10 tbsp lighter than light mayo

3 small eggs hard boiled and chopped

Salt and fresh ground black pepper

2 tbsp full fat mayo ( optional extra but included in nutritional info)

Method

Place the potatoes in a large pan of salted boiling water. Bring back to the boil, reduce heat and simmer until cooked – apx 5 mins. Drain and leave to cool for apx 30 mins.

In a large bowl add the mayo and mustard and stir thoroughly. Add all the vegetables and the vinegar. Stir. Add the cooled potatoes and stir. Add the eggs and stir until thoroughly mixed together. Season and keep chilled in the fridge until ready to serve. Keep any leftovers in an airtight container in the fridge. Eat within 3 days.

If you still want that taste of the full fat mayo, just add the optional couple of tablespoons of the full fat mayo, it really makes a difference and the calories per serving are negligible.

Potato_sweetcorn_and_pepper_saladNutritional information

Serves apx 10

106 cals per serving

Carbs 14.6 gms

Fat 2.3 gms

Protein 3.2 gms

If you add the full fat mayo then this salad is 2 syns per serving or 17.5 syns in total. Without the full fat mayo it is just 6.5 syns for the whole bowl!

Please check your own syn values to protect your own weight loss journey.

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