Hearty Potato Salad

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Hearty Potato Salad
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
733
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie733 cal.(35 %)
Protein34 g(35 %)
Fat51 g(44 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.4 μg(12 %)
Vitamin E3.3 mg(28 %)
Vitamin K45.4 μg(76 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.6 mg(55 %)
Niacin13.1 mg(109 %)
Vitamin B₆0.9 mg(64 %)
Folate131 μg(44 %)
Pantothenic acid2.9 mg(48 %)
Biotin28.5 μg(63 %)
Vitamin B₁₂3.9 μg(130 %)
Vitamin C47 mg(49 %)
Potassium1,331 mg(33 %)
Calcium152 mg(15 %)
Magnesium100 mg(33 %)
Iron6.4 mg(43 %)
Iodine20 μg(10 %)
Zinc5.1 mg(64 %)
Saturated fatty acids16.7 g
Uric acid186 mg
Cholesterol406 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
700 grams waxy potatoes
salt
6 eggs
300 grams green Beans
400 grams Chorizo
1 handful thyme
4 Tbsps olive oil
1 tsp Broth (grained)
4 Tbsps White vinegar
black, freshly ground peppers
How healthy are the main ingredients?
potatoolive oilthymesaltegg

Preparation steps

1.

Rinse the potatoes and cook in salt water for 20 minutes. Meanwhile, hard-boil the eggs for 8 minutes. Drain the potatoes, allow to cool slightly and halve.

2.

Rinse and cut the green beans into 10 cm long pieces. Blanch in heavily salted water for 10 minutes. Drain the beans, rinse with cold water and drain.

3.

Cut the chorizo into thin slices. Rinse the thyme, shake dry and remove the leaves from the stalk. Retain some of the thyme tips for garnish.

4.

Heat the oil in a pan. Fry the potatoes with the chorizo for 5 minutes until golden brown. Add the beans and stir briefly. Remove the potatoes and beans. Deglaze the oil with 150 ml (approximately 2/3 cup) of water. Add the broth and dissolve. Add the vinegar and thyme. Season with salt and pepper. Arrange the potato salad with peeled and halved eggs on plates. Dribble the dressing over the top and decorate with thyme tips and serve.

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