Fresh Potato Salad with Radishes and Cress
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
284
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,030 mg | (26 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram waxy potatoes
- 1 onion
- 200 milliliters Beef broth
- 4 Tbsps Sherry vinegar
- 1 pinch sugar
- salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- 2 Pickled cucumbers
- 50 grams Radish
- Cress (for garnish)
Preparation steps
1.
Rinse the potatoes and steam for about 30 minutes.
Peel and finely chop the onion and boil with the broth, vinegar and sugar.
Peel the potatoes, let the water evaporate and cut them into slices. Return to the pan and pour the hot broth over them. Season with salt and pepper and leave for about 10 minutes.
2.
Pour in the oil, mix together and season again. Transfer into a bowl.
Cut the pickles into thin strips. Rinse and trim the radishes and cut or plane into thin slices. Add both to the potatoes.
Garnish with the cress and serve seasoned with freshly ground pepper.
