Mixed Potato Salad with Cashews and Cheese
(1 vote)
(1 vote)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
622
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 94.8 μg | (158 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,793 mg | (45 %) | ||
| Calcium | 315 mg | (32 %) | ||
| Magnesium | 182 mg | (61 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse the potatoes and boil in plenty of water. Drain and let the potatoes cool down. Peel the potatoes and cut lengthwise into columns.
2.
Mix 5 tablespoons olive oil with 100 ml (approximately ½ cup) of water, lemon juice, orange zest and nutmeg. Season with salt and pepper. Pour it over the potatoes and mix well. Let it stand for about 30 minutes.
3.
In the meantime, rinse the green leaf lettuce and shake dry. Rinse and trim the celery and cut into thick strips. Toast the cashew nuts in a dry pan and keep aside.
4.
Mix the potatoes with lettuce and celery and season again with salt and pepper. Toss in the cashew nuts and crumble the feta cheese over it. Serve with fresh white bread.
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