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Green Bean Potato Salad

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Green Bean Potato Salad
Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
193
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories193 kcal(9 %)
Protein12.52 g(13 %)
Fat1.45 g(1 %)
Carbohydrates39.87 g(27 %)
Roughage7.32 g(24 %)
Vitamin A106.19 mg(13,274 %)
Vitamin E0.63 mg(5 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.16 mg(15 %)
Niacin3.09 mg(26 %)
Vitamin B₆0.42 mg(30 %)
Folate70.02 μg(23 %)
Pantothenic acid0.33 mg(6 %)
Biotin3.36 μg(7 %)
Vitamin C52.06 mg(55 %)
Potassium1,085.99 mg(27 %)
Calcium81.74 mg(8 %)
Magnesium61.01 mg(20 %)
Iron2.79 mg(19 %)
Iodine0.75 μg(0 %)
Zinc0.71 mg(9 %)
Saturated fatty acids0.39 g
Cholesterol16.17 mg
Author of this recipe:

Ingredients

for
4
Ingredients
600 grams
predominantly waxy Potatoes
1
150 milliliters
Vegetable broth (Instant granulated)
1 can
(440 g sample weight) Green beans
100 grams
100 grams
2 tablespoons
Grainy Mustard
½
juice of Lemon
1 bunch

Preparation steps

1.

Scrub potatoes and cook for 20 to 25 minutes in salted water. Peel onion and dice. Cook for 3 minutes in 125 mL (1/2 cup) of broth. Drain potatoes and peel.  Add to onions and let soak 30 minutes. Pour out broth and slice potatoes.

2.

Drain green beans. Cut meat into strips. Rinse tomatoes and cut in half.

3.

Mix mustard with remaining broth and lemon juice. Season with salt and pepper to taste. Mix potatoes with the marinade. Add green beans, meat and tomatoes. Rinse watercress, shake dry and cut away the stems. Prior to serving, mix watercress loosely into the salad.