Eggs and Potato Salad with Red Peppers and Parmesan

0
Average: 0 (0 votes)
(0 votes)
Eggs and Potato Salad with Red Peppers and Parmesan
share Share
print
bookmark_border Copy URL
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
295
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie295 cal.(14 %)
Protein11 g(11 %)
Fat17 g(15 %)
Carbohydrates23 g(15 %)
Sugar added1 g(4 %)
Roughage2.8 g(9 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.6 μg(8 %)
Vitamin E3.8 mg(32 %)
Vitamin K32.8 μg(55 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.4 mg(29 %)
Folate92 μg(31 %)
Pantothenic acid1.6 mg(27 %)
Biotin15.9 μg(35 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C91 mg(96 %)
Potassium684 mg(17 %)
Calcium109 mg(11 %)
Magnesium44 mg(15 %)
Iron2.5 mg(17 %)
Iodine14 μg(7 %)
Zinc1.8 mg(23 %)
Saturated fatty acids4 g
Uric acid32 mg
Cholesterol222 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
4 eggs
1 red Bell pepper
500 grams waxy potatoes
1 Lime
1 tsp honey
4 Tbsps olive oil
salt
2 Tbsps Parmesan (freshly shaved)
1 Tbsp parsley (chopped)
curly parsley (for garnish)
How healthy are the main ingredients?
potatoolive oilParmesanhoneyparsleyegg

Preparation steps

1.

Place the eggs in a pan of cold water to cover and bring to a boil. Remove from the heat, cover and let stand 12 minutes. Drain, run under cold water and peel. Slice crosswise.

2.

Rinse and halve peppers, remove the seeds and white ribs and cut into thin strips.

3.

Scrub and rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Peel, let cool and cut into slices.

4.

Grate the lime zest and squeeze the juice and place in a bowl. Whisk in the honey and olive oil and season with salt.

5.

Layer the sliced potatoes, sliced eggs and pepper strips layers in four glasses and drizzle with the dressing. Top with Parmesan and parsley and serve garnished with parsley.