Fried Potato Salad
Fried Potato Salad - Smart after work recipe
Healthy, because
Even smarter
Nutritional values
Full view: Eggs contain plenty of vitamin A. This fat-soluble micronutrient ensures greater elasticity of the eyes and improves vision. Score points with lots of pungent substances and vitamin C. Radishes stimulate intestinal movement and metabolism.
The fried potato salad not only goes well with fried eggs, but can also be used as a barbecue side dish.
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,076 mg | (27 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 Spelt roll or pretzel (from the day before)
- 4 Tbsps Canola oil
- 1 bunch Radish
- salt
- 3 Tbsps apple cider vinegar
- 2 tsps grainy Mustard
- 1 generous pinch peppers
- 36 ozs cooked Boiled potato (firm boiled, from the day before)
- 4 eggs
- ½ bunch Chives
Preparation steps
Dice rolls and brown lightly in a frying pan with 1 tablespoon oil for 3-4 minutes over medium heat. Clean radishes, wash and cut into fine sticks. Mix with salt, vinegar, mustard and pepper and let stand.
Peel the potatoes, cut into slices and fry in a pan in 1 tablespoon of oil for 5-7 minutes over medium heat, tossing and seasoning with a little salt and pepper.
In another large frying pan, heat remaining oil. Crack eggs into it and fry over medium heat for about 4 minutes to make fried eggs. Season with salt and pepper.
Wash the chives, shake dry and cut into fine rolls. Let potato slices cool for 5 minutes and mix with the radish dressing while still warm. Fill fried potato salad into 4 bowls, sprinkle with chives and serve with the bread cubes and fried eggs.
