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🍽️ Mashed Potatoes with Crispy Endive Salad

283 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly under running water.
  2. 2. Fill a pot with water, add some salt, and bring it to a boil.
  3. 3. Add the potatoes to the boiling salted water.
  4. 4. Cook the potatoes for about 30 minutes until they are tender.
  5. 5. Wash the endive heads under running water.
  6. 6. Dry the vegetable using a salad spinner or a kitchen towel.
  7. 7. Tear the endive leaves into bite-sized pieces.
  8. 8. Peel the onion and cut it into very small cubes.
  9. 9. Whisk vinegar, oil, mustard, salt, and pepper in a small bowl to make a dressing.
  10. 10. Add the endive pieces and onion cubes to a large bowl.
  11. 11. Pour the dressing over the vegetables and mix everything well.
  12. 12. Cut the bacon into small cubes.
  13. 13. Heat a pan and fry the bacon for 4 to 5 minutes until crispy.
  14. 14. Drain the cooking water from the potatoes.
  15. 15. Peel the warm potatoes.
  16. 16. Let the peeled potatoes steam for a short time to let the moisture escape.
  17. 17. Mash the potatoes roughly with a fork or a potato masher.
  18. 18. Mix the mashed potatoes with the prepared endive salad.
  19. 19. Fold the crispy bacon cubes into the potato-salad mixture.
  20. 20. Season the dish to taste with salt and pepper.
  21. 21. Serve the mashed potatoes with endive salad immediately while warm.

Nutrition per serving