Satisfying Vegan Food
Mediterranean Potato Salad
(1 vote)
(1 vote)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
339
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,151 mg | (29 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams cooked potatoes
- 400 grams cooked, mixed potatoes (such as violet and rotschalig)
- 4 Tbsps vegetable oil
- 200 grams green Beans
- salt
- 50 grams dried Tomatoes (in oil)
- 100 grams black, pitted Olives
- 1 red onion
- 2 garlic cloves
- 2 Tbsps white balsamic vinegar
- 80 milliliters Vegetable broth
- peppers
- 2 Tbsps freshly chopped Fresh herbs (such as rosemary and oregano)
Preparation steps
1.
Peel the potatoes and cut into wedges. Fry in 2 tablespoons of hot oil for 10 minutes until golden brown.
2.
Rinse and blanch the beans in salt water for 8 minutes. Drain the beans and rinse with cold water. Cut the tomato into strips. Drain the olives. Peel the onion and garlic. Cut the onion into strips and finely chop the garlic.
3.
Stir the remaining oil, balsamic vinegar, broth and herbs. Season with salt and pepper. Pour the dressing on the tomatoes, olives, beans, onion and garlic. Mix in the potatoes. Allow to cool and serve lukewarm.
