Fried Potato Salad with Tomato and Red Onion
Nutritional values
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 535 mg | (13 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams waxy potatoes
- 60 grams soft butter
- salt
- freshly ground peppers
- 200 grams Cherry tomatoes
- 1 red onion
- ½ bunch Chives
- 4 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Scrub, peel and slice the potatoes into thin slices. Line a baking sheet with parchment paper, brush with butter and place the potato slices side by side on the paper. Spread with butter, season with salt and pepper, cover with a 2nd layer of baking paper, top with dried beans (or pie weights) and roast for 20-25 minutes in preheated oven. Meanwhile, rinse the tomatoes, remove cores and cut into thin slices.
Peel the onion, cut in half and cut into narrow strips. Rinse the chives, shake dry and cut into small rings. Mix the oil with the balsamic vinegar and season with salt and pepper. Remove the finished potatoes from oven, let cool briefly, spread on small plates, cover with the tomato slices and onion strips and drizzle with a little vinaigrette. Serve sprinkled with chives.
