Greek Potato Salad
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
396
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 85.8 μg | (143 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,015 mg | (25 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams potatoes
- ½ Cucumber
- 100 grams Olives
- 1 onion
- 4 Tomatoes
- ⅛ l vegetable stock (from a jar)
- 1 tsp Mustard
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- 2 garlic cloves
- 200 grams Feta
- 4 Pepperoncini
- salt
- freshly ground peppers
- Lettuce
Preparation steps
1.
Thoroughly scrub potatoes and cook in boiling salted water until knife-tender, about 20 minutes. Drain and cool.
2.
Rinse cucumber, cut in half lengthwise, scrape out seeds and cut into 1.5 cm (approximately 1/2 inch) pieces.
3.
Peel onion and cut into rings.
4.
Rinse tomatoes, trim and cut into slices.
5.
Peel potatoes and cut into slices. Place in a bowl and pour in vegetable stock.
6.
For the salad dressing, mix mustard, vinegar and oil. Peel garlic and press into dressing. Season with salt and pepper. Pour into bowl, mix and let stand for 30 minutes. Cut feta into cubes and add to bowl along with peperoncini.
7.
Rinse lettuce leaves, shake dry and spread on four plates. Top with potato salad and serve with white bread if desired.
