Mediterranean Potato Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
541
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
more nutritional values
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 15.9 mg | (133 %) | ||
| Vitamin K | 30.7 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 1,243 mg | (31 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram small, waxy Sweet potato
- salt
- 1 Navel Orange
- 1 tsp medium hot Mustard
- 4 Tbsps White vinegar
- 8 Tbsps olive oil
- freshly ground pepper
- 2 Tbsps chopped parsley
- 100 grams dried Tomato in oil
- 6 Anchovy fillet
- 100 grams black Olives
- 45 grams drained Caper
Preparation steps
1.
Boil the potatoes in salted water for about 20 minutes. Drain, allow to cool slightly, then peel and cut in half.
Meanwhile, zest the orange. Squeeze 100 ml (approximately 1/2 cup) of orange juice and mix with the mustard, vinegar and olive oil. Season with salt and pepper and bring to a boil. Mix the vinaigrette with the potatoes, then cover and marinade for about 30 minutes.
2.
Pat dry the tomatoes and cut into strips. Pat dry the anchovy fillets and cut lengthwise into strips.
3.
Gently mix the potatoes with the tomatoes, olives, capers, anchovies and parsley. Season to taste and serve.
