Hearty Potato Salad
(Percentage of daily recommendation)
| Calorie | 733 cal. | (35 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 45.4 μg | (76 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 28.5 μg | (63 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,331 mg | (33 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 406 mg | |||
| Complete sugar | 7 g |
Preparation steps
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.
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.
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.
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.