Colourful Potato Salad with Cucumber and Radish
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
380
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,234 mg | (31 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- salt
- 8 Radish
- ½ Cucumber
- ½ bunch Dill
- 350 grams Natural yogurt
- 150 grams Crème fraiche
- 1 tsp lemon juice
- freshly ground peppers
- 1 pinch sugar
- 1 can Corn (about 425 ml)
Preparation steps
1.
Boil the potatoes in salted water for about 25 minutes. Drain well, cool slightly and still peel off the skins.
2.
Rinse the radishes, trim and cut into thin slices. Rinse the cucumber, peeled if desired, halve lengthwise and cut into thin slices. Rinse the dill, shake dry and finely chop.
3.
Mix the yogurt, crème fraîche and lemon juice. Season with salt, pepper and a pinch of sugar. Cut the cooled potatoes into slices, mix with the radish, cucumber and well-drained corn and transfer to a small bowl. Drizzle with the yogurt dressing and serve sprinkled with dill.
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