Variation On A Classic Dish

Colorful Potato Salad

5
Average: 5 (10 votes)
(10 votes)
Colorful Potato Salad

Colorful potato salad - Simple, good and always delicious! Photo: Iris Lange-Fricke

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
209
calories
Calories

Healthy, because

Even smarter

Nutritional values

This salad offers a lot of potassium and vitamin C from the potatoes, cucumber and apple. 

You can vary this potato salad as you wish. In spring, for example, you can serve it with briefly steamed green asparagus and radishes.

1 serving contains
(Percentage of daily recommendation)
Calorie209 kcal(10 %)
Protein4 g(4 %)
Fat6 g(5 %)
Carbohydrates31 g(21 %)
Sugar added3 g(12 %)
Roughage4.6 g(15 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E1.3 mg(11 %)
Vitamin K39.8 μg(66 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.3 mg(21 %)
Folate41 μg(14 %)
Pantothenic acid0.8 mg(13 %)
Biotin7 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C38 mg(40 %)
Potassium838 mg(21 %)
Calcium57 mg(6 %)
Magnesium50 mg(17 %)
Iron1.9 mg(13 %)
Iodine16 μg(8 %)
Zinc0.8 mg(10 %)
Saturated fatty acids0.9 g
Uric acid44 mg
Cholesterol50 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
1 ¾ pounds multi colored potatoes
2 red onions
3 tablespoons apple cider vinegar
Iodized salt (with fluoride)
peppers
½ teaspoon dried oregano
½ cup Vegetable broth
1 tablespoon Mustard
1 tablespoon Maple syrup
2 tablespoons olive oil
1 Cucumber
2 carrots
1 red Apple
1 handful parsley

Preparation steps

1.

Cook the potatoes in boiling water for 20-30 minutes until soft. Then drain, and peel while still hot and allow to cool. While the potatoes are boiling, peel and finely dice the onions. Boil up the diced onions with vinegar, salt, pepper, oregano, and stock. Stir in mustard, syrup and oil.

2.

Cut the potatoes into slices. Pour the dressing over the potatoes and leave to stand for 30 minutes, stirring gently more often.

3.

Meanwhile, clean and wash the cucumber, cut it in half lengthwise, scrape out the seeds with a teaspoon and cut the cucumber into fine slices. Clean, wash, peel and roughly grate the carrots. Clean, wash, halve, core and cut apple into small pieces.

4.

Mix cucumber, carrots and apple into the potatoes, season with salt and pepper and let the salad sit for another 10 minutes.

5.

Wash parsley, shake dry, pluck off leaves, cut finely and mix into the potato salad.