Filling And Healthy Side Dish

Lime Potatoes with Bok Choy and Cucumber Salsa

Average: 4.4 (10 votes)
(10 votes)
Lime Potatoes with Bok Choy and Cucumber Salsa

Lime potatoes with Bok Choy and Cucumber Salsa - super healthy and smart taste explosion à la Venice Beach! Photo: Iris Lange-Fricke

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Health Score:
92 / 100
30 min.
ready in 50 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Fresh fruity lime potatoes with Bok Choy and tangy cucumber salsa - This dish would be a super refreshing in sunny California. But anywhere, the oven dish has several benefits: the mustard oils contained in Bok Choy and the vitamin C from the limes stimulate the body's defenses and prevent infectious diseases.

The lime potatoes with Bok Choy and cucumber salsa not only taste fresh from the oven, they are also perfect for meal prepping and lunch at the office. Simply mix the baked potatoes with the vegetables and salsa and place in a sealable container or box. A refreshing and extraordinary potato salad is already prepared.

1 serving contains
(Percentage of daily recommendation)
Calorie417 cal.(20 %)
Protein14 g(14 %)
Fat23 g(20 %)
Carbohydrates39 g(26 %)
Sugar added1 g(4 %)
Roughage4 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.8 mg(15 %)
Vitamin K26.2 μg(44 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.9 mg(49 %)
Vitamin B₆0.4 mg(29 %)
Folate62 μg(21 %)
Pantothenic acid1.1 mg(18 %)
Biotin2.6 μg(6 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C53 mg(56 %)
Potassium1,031 mg(26 %)
Calcium167 mg(17 %)
Magnesium66 mg(22 %)
Iron2.2 mg(15 %)
Iodine50 μg(25 %)
Zinc1.6 mg(20 %)
Saturated fatty acids9 g
Uric acid44.6 mg
Cholesterol35 mg
Development of this recipe:


28 ozs small new potatoes
2 Limes
4 Tbsps olive oil
1 Cucumber
1 green chili pepper
1 Red onion
1 garlic clove
1 pinch Raw cane sugar
4 heads small Bok Choy
7 ozs Feta
How healthy are the main ingredients?
Bok ChoypotatoFetaolive oilLimesalt

Kitchen utensils

1 Baking sheet, 1 Large knife, 1 Cutting board, 1 Parchment paper, 1 Rubber spatula

Preparation steps


Wash the potatoes thoroughly and halve or quarter them depending on size. Rinse limes, and dry, then grate the peel and squeeze the juice. Put the grated lime aside.


Mix 2 tablespoons of olive oil with half of the lime juice and season with salt and pepper. Add the potatoes and mix.


Put the potatoes on 4 sheets of baking paper, fold the baking paper into packets and twist the ends together. Tie with kitchen string or small wooden skewers if necessary. Cook the lime potatoes in a preheated oven at 200 °C / 400 °F for about 25 minutes.


Meanwhile wash the cucumber and chili and dab dry. Halve the cucumber lengthwise, remove the seeds with a spoon and cut the flesh into thin slices. Cut the chili into fine rings. Peel and halve the onion and cut into fine rings. Peel and finely chop the garlic as well.


Mix sugar with remaining oil, remaining lime juice and grated lime. Season with salt and pepper. Add cucumber, chili, garlic and onions and let marinate for 10 minutes.


Wash, clean and halve Bok Choy. Remove the lime potatoes from the oven, open the packets and add the Bok Choy. Cook in the oven for another 10-15 minutes.


Remove the roasted lime potato with Bok Choy from the oven and crumble the feta over it. Serve with cucumber salsa or drizzle over the potatoes as desired.