Olivier Salad with Dandelions (Russian Salad)
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
266
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 611 mg | (15 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 handful Dandelion flower
- 300 grams starchy potatoes (cooked the day before)
- 300 grams carrots
- salt
- 1 hard-boiled egg
- 1 tsp medium-hot Mustard
- 80 grams Mayonnaise
- 2 Tbsps acid Whipped cream
- freshly ground peppers
- 1 tsp lemon juice
Preparation steps
1.
Rinse the dandelion flowers and pat dry. Peel the potatoes and cut into small cubes. Peel the carrots, finely dice, blanch in boiling salted water for 1-2 minutes, drain, rinse with cold water and drain. Peel the egg, remove the egg yolk and press the yolk through a sieve.
2.
Stir together the mustard, mayonnaise and sour cream and season with salt, pepper and lemon juice. Chop the egg whites and mix into the dressing with the potatoes and carrots. Carefully fold the dandelion flowers into the salad and serve on tasting spoons.
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