Colorful Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 66 μg | (110 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 946 mg | (24 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 600 grams waxy potatoes
- salt
- 1 tsp Caraway
- 500 grams white Asparagus
- 1 Red onion
- 250 milliliters Vegetable broth
- 3 Tbsps Wine vinegar
- 1 Tbsp sharp Mustard
- 1 pinch sugar
- freshly ground peppers
- 100 grams Radish
- 2 Tbsps scallions
- 5 Tbsps Canola oil
- Chervil (for garnish)
Preparation steps
Scrub the potatoes thoroughly and cook in boiling salted water with the caraway for about 30 minutes, or until fork-tender. Peel the asparagus and cook in boiling salted water about 25 minutes, until fork-tender.
Peel the potatoes, let the steam evaporate and slice. Drain the asparagus, let cool slightly and cut into 2-3 cm (approximately 3/4-1 inch) long pieces. Toss with the potatoes.
For the dressing: Peel the onion and chop finely. Bring to a boil with the broth. Remove from the heat, stir in the vinegar and mustard and season with sugar, salt and pepper. Pour over the potato salad and let stand for about 10 minutes.
Meanwhile, rinse the radishes, trim and slice.
Fold the radish, chives and oil into the salad. Serve garnished with chervil.
