Potato and Radish Salad

Name: Potato and Radish Salad
Total time: 50 min
Yield: 4
Ingredients: 800 grams new potatoes; 75 grams Bacon; 1 Tbsp butter; 1 bunch Radish; 100 milliliters Beef broth; 1 onion; 1 Tbsp Mustard; 0.5 tsp honey; 3 Tbsps apple cider vinegar; 5 Tbsps olive oil; 5 small Pickled cucumbers; 2 Tbsps scallions; salt; freshly ground peppers

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

73 / 100

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Calories:

457

calories

Calories

How many calories can I eat?

Nutritional values

1 each contains
(Percentage of daily recommendation)

Calorie	457 cal.	(22 %)
Protein	6 g	(6 %)
Fat	33 g	(28 %)
Carbohydrates	35 g	(23 %)
Sugar added	0 g	(0 %)
Roughage	3.7 g	(12 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	0 μg	(0 %)
Vitamin E	1.8 mg	(15 %)
Vitamin K	12.7 μg	(21 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	4.4 mg	(37 %)
Vitamin B₆	0.4 mg	(29 %)
Folate	45 μg	(15 %)
Pantothenic acid	1 mg	(17 %)
Biotin	2.1 μg	(5 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	55 mg	(58 %)
Potassium	968 mg	(24 %)
Calcium	55 mg	(6 %)
Magnesium	60 mg	(20 %)
Iron	2.4 mg	(16 %)
Iodine	9 μg	(5 %)
Zinc	1.2 mg	(15 %)
Saturated fatty acids	11.2 g
Uric acid	43 mg
Cholesterol	19 mg
Complete sugar	4 g

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

each

Ingredients: 800 grams new potatoes; 75 grams Bacon; 1 Tbsp butter; 1 bunch Radish; 100 milliliters Beef broth; 1 onion; 1 Tbsp Mustard; ½ tsp honey; 3 Tbsps apple cider vinegar; 5 Tbsps olive oil; 5 small Pickled cucumbers; 2 Tbsps scallions; salt; freshly ground peppers

How healthy are the main ingredients?

potato Radish olive oil apple cider vinegar Mustard honey

print shopping list

Preparation steps

Rinse the potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, leave to cool, peel and cut into roughly 3 mm thick slices (approximately 1/4 inch).

Cut the bacon into small cubes and fry until crispy in some butter. Mix with the potatoes.

Pour the broth over the potatoes and leave to soak for 5 minutes.

For the dressing, peel the onions and chop finely. Cut the pickled cucumber into slices.

Mix the mustard with the honey and vinegar and stir in the oil. Add the onion and cucumber slices and season with salt and pepper. Mix thoroughly with the potato salad.

Rinse the radishes, pat dry and cut into thin slices. Fold into the salad and serve garnished with chives.