Homemade Potato Salad, Two Ways
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
489
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 489 cal. | (23 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,023 mg | (26 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram waxy potatoes
- for the broth variant
- 1 onion
- 150 milliliters Beef broth
- 4 Tbsps White vinegar
- salt
- freshly ground peppers
- ½ bunch Chives
- 5 Tbsps Corn oil
- for mayonnaise variant
- 50 milliliters Beef broth
- 4 Tbsps White vinegar
- salt
- peppers (freshly ground)
- 100 grams Mayonnaise
- ½ bunch Cress
Preparation steps
1.
step 1
2.
Rinse and scrub potatoes thoroughly. Cook in salted boiling water, covered, about 30 minutes.
3.
Meanwhile, peel and finely chop onion. Combine onion with broth and vinegar and bring to a boil. Pour over hot potatoes. Season with salt and pepper, gently mix and let cool until lukewarm.
4.
step 2
5.
For the mayonnaise variant: Let potatoes cool, then cut into slices. Mix broth with vinegar and season with salt and pepper. Mix in mayonnaise and pour over potatoes. Gently mix and let marinate a few minutes. Season to taste.
6.
step 3
7.
Cut chives crosswise into rolls and cut cress.
8.
step 4
9.
For the broth variant: Stir in oil and season again to taste. Garnish with chopped chives.
10.
For the mayonnaise variant: Serve potato salad sprinkled with cress.
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