Colorful Potato Salad
Colorful potato salad - Simple, good and always delicious! Photo: Iris Lange-Fricke
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.
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 39.8 μg | (66 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 838 mg | (21 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 50 mg |
Ingredients
- Ingredients
- 1 ¾ lbs multi colored potatoes
- 2 red onions
- 3 Tbsps apple cider vinegar
- Iodized salt (with fluoride)
- peppers
- ½ tsp dried oregano
- ½ cup Vegetable broth
- 1 Tbsp Mustard
- 1 Tbsp Maple syrup
- 2 Tbsps olive oil
- 1 Cucumber
- 2 carrots
- 1 red Apple
- 1 handful parsley
Preparation steps
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.
Cut the potatoes into slices. Pour the dressing over the potatoes and leave to stand for 30 minutes, stirring gently more often.
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.
Mix cucumber, carrots and apple into the potatoes, season with salt and pepper and let the salad sit for another 10 minutes.
Wash parsley, shake dry, pluck off leaves, cut finely and mix into the potato salad.
