Potato Cucumber Salad

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Potato Cucumber Salad
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
125
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories125 kcal(6 %)
Protein3.84 g(4 %)
Fat10.3 g(9 %)
Carbohydrates5.01 g(3 %)
Roughage0.24 g(1 %)
Vitamin A70.85 mg(8,856 %)
Vitamin D0.5 μg(3 %)
Vitamin E13.57 mg(113 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.36 mg(3 %)
Vitamin B₆0.01 mg(1 %)
Folate4.83 μg(2 %)
Pantothenic acid0.02 mg(0 %)
Vitamin C1.94 mg(2 %)
Potassium162.2 mg(4 %)
Calcium79.47 mg(8 %)
Magnesium14.88 mg(5 %)
Iron0.26 mg(2 %)
Zinc0.21 mg(3 %)
Saturated fatty acids1.92 g
Cholesterol1.25 mg

Ingredients

for
1
Ingredients
salt
4 Tbsps Vegetable broth (Granulated instant)
2 tsps Wheat germ oil
freshly ground pepper
1 tsp Dill
3 Tbsps Yogurt (0.1% fat)
lemon juice
1 tsp Pumpkin seed
1 Tbsp Chives
How healthy are the main ingredients?
Wheat germ oilPumpkin seedChivesDillsalt

Preparation steps

1.

Scrub potatoes and boil for about 20 minutes in salted water. Drain, peel and cut into slices.

2.

Peel cucumber, cut in half lengthwise and remove seeds. Cut cucumber into slices. Mix broth with 1 teaspoon wheat germ oil, salt, pepper and dill. Toss potatoes with cucumber and marinade.

3.

Mix yogurt with remaining oil, lemon juice, salt and pepper. Serve salad with yogurt. Sprinkle pumpkin seeds and chives over the top.