Carlos Solis
Potatoes don’t deserve their bad reputation. Studies have repeatedly challenged the idea that the tuber—sometimes called the “second bread“—is inherently unhealthy. Potatoes have a low glycemic index, which helps prevent sharp blood-sugar spikes, contain no gluten, saturated fats, or cholesterol, and are relatively low in calories: about 77 calories per 100 grams.
Ingredients: potatoes – 1 kg; bacon – 4 slices; vegetable oil – for frying; green peas (fresh or frozen) – 1 cup; mint leaves – ½ cup; homemade mayonnaise – 1/3 cup; unsweetened yogurt – 1/3 cup; chives (for garnish) – ½ bunch.
Preparation
Heat a small amount of vegetable oil in a skillet and fry the diced bacon until crispy. Transfer the bacon to paper towels to absorb excess fat. Peel and boil the potatoes, allowing them to cool slightly. Place the green peas in a bowl, pour boiling water over them for a minute, then drain the hot water and quickly pour ice-cold water over the peas to preserve their bright color. Blend the mayonnaise, yogurt, and mint until smooth. In a salad bowl, combine the diced potatoes with the blanched peas, drizzle with the dressing, sprinkle with bacon and chopped chives, and serve.
Life Hack
Cool the peas in ice water for 30 seconds after blanching to keep them bright green. Alternatively, add a bit of sugar to the water before boiling. Blanch peas before freezing them for long-term storage. When canning green peas, add lemon juice.
