Wednesday 30 June 2010


Light and Healthy Danish Egg Salad/Dansk Æggesalat/鸡蛋沙拉[jī dàn shā lā]

Serves 4

Preparation Time: 30 minutes

- 2 cooked eggs (120g)
- 1 cooked potato (100g) cut into small pieces
- 1 cooked carrot (100g) cut into small pieces
- ½ cup of cucumber cut into small pieces
- ¼ onion finely chopped
- ½ garlic pressed
- 100ml fromage frais 0.2% fat or Greek yogurt 0.1% fat
- A handful of cress (optional)
- Salt and pepper to taste

1. Cut cucumber into small pieces and sprinkle with salt and pepper. Then set aside.

2. Cut carrot and potato into small pieces and steam them or cook them with just enough water to over them for 10 minutes. Then drain and sprinkle with salt and pepper. Then set aside and let it cool down.

3. Boil eggs in a small covered pot until water is brought to boil, turn off fire and let it sit for 15 minutes.

4. Peel eggs and chop them up finely.

5. Mix pressed garlic, salt and pepper into fromage frais.

6. Add all ingredients * (except garden cress) and mix well.

7. Rinse, cut and add garden cress to the salad.

8. Serve with rye bread or other bread.

* If cucumber exude juice, squeeze firmly to drain juice off first.

Additional Information:
I made this for the first time for dinner today, and Daddy and J liked it. Danish potato salad is very light and don’t make you feel like you need to flush water down your intestines after eating it, yet delicious like Japanese potato salad, but without the Japanese mayonnaise. My favourite is Japanese potato salad and I am very happy that I have found a healthy alternative that tastes like Japanese potato salad.

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