Satisfying Vegan Food

Mediterranean Potato Salad

5
Average: 5 (1 vote)
(1 vote)
Mediterranean Potato Salad
share Share
print
bookmark_border Copy URL
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)
Calorie339 cal.(16 %)
Protein7 g(7 %)
Fat14 g(12 %)
Carbohydrates45 g(30 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E7.5 mg(63 %)
Vitamin K24.5 μg(41 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.3 mg(44 %)
Vitamin B₆0.6 mg(43 %)
Folate85 μg(28 %)
Pantothenic acid1.5 mg(25 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C61 mg(64 %)
Potassium1,151 mg(29 %)
Calcium91 mg(9 %)
Magnesium75 mg(25 %)
Iron3.3 mg(22 %)
Iodine12 μg(6 %)
Zinc1.3 mg(16 %)
Saturated fatty acids1.6 g
Uric acid70 mg
Cholesterol0 mg
Complete sugar5 g

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)
How healthy are the main ingredients?
potatopotatoOliveTomatosaltonion

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.