Researchers have repeatedly challenged the negative reputation of the most popular edible product, experimentally proving that the “second bread” is not part of an unhealthy diet. The positive attributes of potatoes include a low glycemic index, which prevents sharp spikes in blood sugar, the absence of gluten, saturated fats, and cholesterol, as well as a relatively low calorie count: 77 calories per 100 grams, which is less than in a of the same weight.
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 , 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, chopped chives, and serve.
Life Hack
To maintain the green color of the peas, they should be cooled in ice water for 30 seconds after being blanched in boiling water. Alternatively, you can add a bit of sugar to the water before boiling. Blanching is also recommended for green peas before freezing for long-term storage, and when canning green peas, lemon juice should be added.
