Herbed Potato Salad
Herbed Potato Salad - Basil gives this salad an incomparable flavor
Healthy, because
Even smarter
Nutritional values
With the slightly modified French salad classic you bring a full-fledged main meal on the table, which thanks to many herbs and chickpeas fills the iron stores in the body. It is particularly helpful if the vegetable iron also provides vitamin C: This increases the absorption of iron.
You don't want any eggs? Instead, you are welcome to put 1 can of tuna in its own juice or - especially low in calories - 200 g of cooked green beans over the salad.
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 58.5 μg | (98 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,249 mg | (31 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.89 mg | (36 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 200 mg | |||
| Cholesterol | 239 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 egg-sized waxy potatoes
- 2 eggs
- 4 ozs mixed Fresh herbs
- 1 Red onion
- 10 Cherry tomatoes
- 8 ozs chickpeas (drained, canned)
- 1 small Cucumber (about 125 grams)
- 8 Anchovy fillet
- 12 green Olives (pitted)
- 2 Tbsps Dijon mustard
- 2 Tbsps Red wine vinegar
- salt
- peppers
- 5 Tbsps olive oil
Kitchen utensils
Preparation steps
Rinse the potatoes and cook in skins in boiling water for 25-30 minutes.
Meanwhile, pierce eggs and hard cook in boiling water for about 8 minutes. Rinse in cold water, peel and let cool.
Drain potatoes, rinse in cold water, peel and cool.
Rinse herbs, spin dry and pluck leaves.
Peel onion and cut into very thin strips.
Rinse and halve the tomatoes. Drain the chickpeas. Rinse cucumber and cut into slices.
Cut eggs into strips and cut potatoes into slices. Arrange in a bowl along with tomatoes, chickpeas, cucumber slices, onion strips and herbs. Distribute anchovies and olives on top.
Whisk together mustard, vinegar and season with salt and pepper. Whisk in olive oil and pour over the salad just before serving.
