Bavarian Potato Salad
Bavarian Potato Salad - Fantastic recipe: The German version of this classic Christmas Eve side dish is very easy to make
Healthy, because
Even smarter
Nutritional values
It is not the mayonnaise that provides the hearty taste here. Instead, a mixture of plenty of hot broth and little oil is added to the potatoes. This does the line just as much good as the spicy but lean poultry sausages! Fresh lamb's lettuce gives the potato salad additional vitamins and minerals. The content of folate (folic acid) is particularly worth mentioning here!
With the right potato variety, the classic is guaranteed to succeed: For the perfect potato salad you should use waxy tubers. They can be cut especially well after cooking without falling apart. For the dressing, tasteless oil is best suited. Rapeseed oil is preferable to sunflower oil. The ratio of omega-6 to omega-3 fatty acids should not exceed 5:1, as an imbalance between these fatty acids in the diet can cause an increase in inflammatory substances in the body. A ratio of about 2:1 is therefore ideal for rapeseed oil.
(Percentage of daily recommendation)
| Calorie | 418 kcal | (20 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,218 mg | (30 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 56 mg |
Ingredients
- Ingredients
- 2 ⅕ pounds
waxy Potatoes
- 1
- 1
Pickled cucumber (about 50 grams)
- 1 ¼ cups
- 4 tablespoons
- 2 teaspoons
medium hot Mustard
- 4 tablespoons
- 8
Turkey Sausages (each about 70 grams; 5% fat)
- 1 bunch
- 3 ounces
Kitchen utensils
Preparation steps
Rinse potatoes and cook in boiling water until tender, but not too soft, 20-30 minutes depending on size.
Meanwhile, peel and chop onion into small dice. Chop the pickled cucumbers into small cubes.
Drain potatoes under cold running water. Allow to cool for about 5 minutes, then peel and cut crosswise into thin slices.
Bring broth and onions to a boil in a small pot. Remove from heat and whisk in 3 tablespoons of vinegar, the mustard, salt, pepper and oil.
While still hot, pour vinegar mixture over the potatoes. Add pickles and mix everything carefully. Allow to cool for at least 30 minutes.
Just before serving, heat water in a large pot, but do not boil. Add sausages and cook on low heat for about 10 minutes.
Meanwhile, rinse chives, shake dry and chop into rolls. Rinse lamb's lettuce, spin dry and tear into smaller pieces.
Fold the lamb's lettuce and chives into the potato salad. Season with salt, pepper and additional vinegar to taste. Remove sausages from pot and serve with the potato salad.
