Fried Potato Salad with Tomato and Red Onion

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Fried Potato Salad with Tomato and Red Onion
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
290
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie290 cal.(14 %)
Protein3 g(3 %)
Fat23 g(20 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E2 mg(17 %)
Vitamin K21.2 μg(35 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0 mg(0 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.2 mg(14 %)
Folate35 μg(12 %)
Pantothenic acid0.6 mg(10 %)
Biotin2.9 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C31 mg(33 %)
Potassium535 mg(13 %)
Calcium21 mg(2 %)
Magnesium30 mg(10 %)
Iron1.2 mg(8 %)
Iodine5 μg(3 %)
Zinc0.5 mg(6 %)
Saturated fatty acids9.5 g
Uric acid25 mg
Cholesterol33 mg
Complete sugar4 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatoolive oilChivessaltonion

Preparation steps

1.

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.

2.

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.

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