Greek Potato Salad with Dried Tomatoes
Greek potato salad with dried tomatoes - Colorful variety in a bowl. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
The long-chain carbohydrates from potatoes are digested only slowly. Thus, the Greek potato salad provides long-lasting satiety. Parsley contains plenty of vitamin C. The water-soluble vitamin is essential for an intact immune system.
It is best to steam the potatoes with the skin on, so that the sensitive ingredients are largely preserved.
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 151 mg | (159 %) | ||
| Potassium | 1,157 mg | (29 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 5 Tbsps Red wine vinegar
- ⅒ gram saffron threads
- 1 Tbsp honey
- 28 ozs waxy Boiled potato (cooked)
- 4 Tbsps olive oil
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 red onion
- ¾ oz parsley (0.5 Bunch)
- 2 ozs Pecan
- 3 ozs sun dried Tomatoes
- salt
- peppers
- 3 ½ ozs black Olives (pitted, from the jar)
Preparation steps
Heat red wine vinegar together with saffron threads and honey in a small saucepan for 3-5 minutes. Remove from heat and let steep for about 10 minutes.
Meanwhile, peel potatoes and cut into slices.
Mix the olive oil with the saffron vinegar and fold into the potatoes. Let stand for about 15 minutes.
Meanwhile, cut peppers in half, remove seeds, wash and cut into strips. Peel onion and cut into very thin slices. Wash parsley, shake dry and pluck leaves. Coarsely chop nuts and chop tomatoes.
Mix all prepared ingredients with the potatoes and season with salt and pepper. Halve the olives and add them on top.
