Bayrischer Potato Salad
Healthy, because
Even smarter
Nutritional values
This spread is anything but cheese - the basis is the potato. The mixture of different roughage makes the potato, which is rich in starch, an optimal modern food. The tuber provides vitamin C and considerable amounts of B vitamins; it is also a good source of potassium and is easily digestible.
Potato cheese is not only delicious on farmhouse bread with wholemeal content. You can also enjoy the piquant spread with pretzels and radishes!
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 542 mg | (14 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams starchy potatoes
- salt
- 1 Red onion
- 4 sprigs parsley
- ½ bunch Chives
- 200 grams Sour cream
- 150 milliliters Whipped cream (at least 30% fat content)
- freshly ground black peppers
- freshly grated Nutmeg
Preparation steps
Rinse and peel the potatoes. Cook in boiling salted water for 25 to 30 minutes. Drain, return to the pot, and dry over low heat. Press through a potato ricer. Let the potatoes cool. Peel the onion and dice fine. Rinse and spin dry the parsley and chives and chop fine. Set aside 1 tablespoon chives for a garnish.
Stir the herbs, onion, sour cream and heavy cream into the cooled potatoes. Season with pepper, salt, and nutmeg. Line a large bowl with plastic wrap, add the pototo mixture, and refrigerate at least 1 hour.
To serve, unmold onto a plate and garnish with chives. Serve accompanied with radishes and pretzels if desired.
