Boiled Potatoes with Dips and Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 930 cal. | (44 %) | ||
| Protein | 31.18 g | (32 %) | ||
| Fat | 74.73 g | (64 %) | ||
| Carbohydrates | 44.88 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.51 g | (18 %) |
| Vitamin A | 216.01 mg | (27,001 %) | ||
| Vitamin D | 1.32 μg | (7 %) | ||
| Vitamin E | 1.65 mg | (14 %) | ||
| Vitamin B₁ | 0.37 mg | (37 %) | ||
| Vitamin B₂ | 0.39 mg | (35 %) | ||
| Niacin | 7.65 mg | (64 %) | ||
| Vitamin B₆ | 0.56 mg | (40 %) | ||
| Folate | 62.63 μg | (21 %) | ||
| Pantothenic acid | 1.84 mg | (31 %) | ||
| Biotin | 3.23 μg | (7 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 45.72 mg | (48 %) | ||
| Potassium | 1,377.34 mg | (34 %) | ||
| Calcium | 331.78 mg | (33 %) | ||
| Magnesium | 165.03 mg | (55 %) | ||
| Iron | 7.18 mg | (48 %) | ||
| Iodine | 7.62 μg | (4 %) | ||
| Zinc | 1.77 mg | (22 %) | ||
| Saturated fatty acids | 16.85 g | |||
| Cholesterol | 326.84 mg |
Ingredients
- For the pesto
- 1 bunch Arugula (30 grams)
- 2 garlic cloves
- 30 grams toasted Pine nuts
- 30 grams grated Parmesan
- 70 milliliters olive oil
- 1 tsp lemon juice
- freshly ground peppers
- For the mayonnaise
- 1 egg yolk
- 1 tsp medium hot Mustard
- 80 milliliters sunflower oil
- 1 lemon juice
- For the salad
- 6 Radish
- ½ Cucumber
- 300 grams Natural yogurt
- 2 Tbsps Whipped cream (at least 30% fat content)
- 1 Tbsp scallions
- To serve
- 150 grams Bacon
- 1 Tbsp vegetable oil
- 150 grams Salmon caviar
Preparation steps
For the potatoes, rinse them and cook in salted water with the caraway for 25-30 minutes.
For the pesto, rinse the arugula, shake dry and trim. Separate the garlic and purée along with the arugula, pine nuts, olive oil and Parmesan. Season with lemon juice, salt and pepper.
For the mayonnaise, beat the egg yolks with the mustard and then slowly add the oil, firstly drop by drop and then in a thin stream until creamy. Season with salt, pepper and a little lemon juice.
For the salad, rinse the radishes and cut into small cubes. Rinse, peel and also finely dice the cucumber.
Mix the yogurt with the cream, stir into the salad ingredients and season with salt, pepper and chives.
To serve, cut the bacon into thin strips and fry in some oil until crispy. Remove and drain on a kitchen towel.
Transfer the pesto, mayonnaise, the salad, the bacon strips and salmon caviar into separate bowls and serve with the potatoes.
