Green Potato Salad
If you are on a calorie-saving course and feel like something hearty, this is the right place for you. In contrast to the tasty, but very fat-rich normal variant, we offer you a refreshed alternative with lots of defensive vitamin C, but with extremely low cholesterol.
More herbs bring an extra kick. Mix 1/2 bunch of dill and 1 bed of cress into the salad.
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 58.6 μg | (98 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 933 mg | (23 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 3 waxy potatoes (300 grams)
- salt
- 1 red onion
- 2 Tbsps apple cider vinegar
- 150 milliliters Vegetable broth
- 2 Tbsps Canola oil
- peppers
- 80 grams lamb's lettuce
- 1 bunch Chives
- 1 Apple
- 70 grams Prosciutto
Preparation steps
Rinse the potatoes and cook for 20-25 minutes in boiling water. Then drain, rinse under cold water, peel and let cool.
Cut cooled potatoes into slices, season with salt and place in a bowl. Peel the onion and chop finely.
Boil the diced onion with apple cider vinegar and broth in a small pot, then pour over the potatoes while hot.
Add oil and toss to combine. Let stand for 30 minutes, mixing occasionally.
Rinse lamb's lettuce thoroughly and spin dry. Rinse chives, shake dry and cut into small rings.
Rinse apple, remove seeds and cut into thin strips.
Cut the prosciutto into thin strips.
Season potato salad to taste with salt and pepper. Add lamb's lettuce, chives, prosciutto and apple slices to the salad and mix thoroughly before serving.