This suits a lunch box thanks to its light richness, and it is still good cold. The difficulty is mashing the potato just enough, since a fully smooth mash loses all its texture.
The potato is covered with a damp paper towel and microwaved at 600W for 5 minutes, and the carrot for 1 minute 30 seconds. That keeps the natural sweetness of both without boiling. The grilled pork and the soft boiled egg go in last and are folded through gently.
This batch weighs about 396g, at roughly 94 calories per 100g.
Method
Cut 1 large potato into bite sized pieces, slice 1/3 of a carrot and 1/3 of a cucumber thinly, and cut 50g ready grilled pork into pieces of about 1cm.
Put the potato in a bowl, lay a damp paper towel over it, cover it loosely with plastic wrap and microwave at 600W for 5 minutes.
Do the same with the carrot, putting it in a bowl under a damp paper towel, covering it and microwaving at 600W for 1 minute 30 seconds.
Mash the softened potato with a fork, leaving it a little rough.
Add the softened carrot and the cucumber and mix.
Add 3 tablespoons Lean Mayo, 2 teaspoons oat milk and 1/2 teaspoon salt, and mix again.
Finally fold in the grilled pork and the soft boiled egg gently. Keep it in the fridge and eat it cold, with no need to reheat.
Tips
Without a microwave, boil or steam the potato and carrot until soft.
Ready grilled pork can be swapped for cold cuts or bacon given a quick fry.
A hard boiled egg works too, though the salad comes out a little drier.
Mash the potato just enough, since a slightly rough texture is what gives the salad its body.
Fifteen minutes in the fridge before serving lets the flavors settle together.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.