Fried Potato Salad with Green Beans and Sausage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 929 cal. | (44 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 86.5 μg | (144 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,406 mg | (35 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dressing
- 125 milliliters Vegetable broth
- 5 Tbsps Red wine vinegar
- 1 Tbsp hot Mustard
- ½ minced garlic clove
- salt
- 1 pinch sugar
- 1 pinch cayenne pepper
- 8 Tbsps olive oil
- For the salad
- 1 bunch Arugula
- 1 bunch scallions
- 100 grams green Beans
- salt
- 3 Tbsps vegetable oil
- 800 grams cooked potatoes (from the day before)
- freshly ground peppers
- 1 pinch dried marjoram
- 1 pinch ground Caraway
- 600 grams grilled sausage
Preparation steps
For the dressing: In a bowl, whisk the broth with the red wine vinegar, mustard and garlic. Season with the salt, sugar and cayenne to taste. Whisk in the olive oil until thoroughly combined.
For the salad: Rinse the arugula and spin dry. Rinse the scallions, remove the dark green parts, and slice the light green and white parts on a diagonal. Rinse and trim the green beans. Cook in a pot of boiling salted water until tender, about 8-10 minutes.
Drain the green beans, rinse with cold water and drain again. Slice the potatoes.
Heat 1-2 tablespoons of the oil in a skillet. Add the potatoes and cook until golden on all sides. Add the scallions and cook until fragrant. Season with salt and pepper to taste, and the marjoram and caraway. Pour the mixture into a bowl.
Heat the oil over medium heat. Add the sausages and cook until golden. Slice the sausages and stir into the potato mixture. Stir in the arugula, green beans and dressing until combined. Serve on plates.
