Hearty Potato Salad

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Hearty Potato Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
848
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie848 kcal(40 %)
Protein40.93 g(42 %)
Fat57.59 g(50 %)
Carbohydrates44.16 g(29 %)
Sugar added0 g(0 %)
Roughage3.88 g(13 %)
Vitamin A209.6 mg(26,200 %)
Vitamin D4.14 μg(21 %)
Vitamin E6.82 mg(57 %)
Vitamin B₁0.77 mg(77 %)
Vitamin B₂0.69 mg(63 %)
Niacin11.52 mg(96 %)
Vitamin B₆0.77 mg(55 %)
Folate84.26 μg(28 %)
Pantothenic acid1.13 mg(19 %)
Vitamin B₁₂3.65 μg(122 %)
Vitamin C36.46 mg(38 %)
Potassium1,263.97 mg(32 %)
Calcium64.45 mg(6 %)
Magnesium50.22 mg(17 %)
Iron4.32 mg(29 %)
Iodine79.2 μg(40 %)
Zinc3.81 mg(48 %)
Saturated fatty acids17.57 g
Cholesterol319 mg

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.