Pesto Potato Salad with Egg
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
495
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 28.7 μg | (48 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,475 mg | (37 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pesto dressing
- ½ bunch Basil
- ½ bunch parsley
- 2 Tbsps Pine nuts
- 1 Tbsp black or green Olives (stoned (to taste))
- 50 grams Parmesan (freshly grated)
- 1 Tbsp lemon juice
- 50 milliliters Vegetable broth
- 4 Tbsps olive oil
- salt
- sugar
Preparation steps
1.
Peel the potatoes, in bite-sized chunks and in plenty of salted water.
2.
Cook about 20-30 minutes, until soft.
3.
Peel the eggs and chop finely.
4.
For the dressing, chop the herbs coarsely.
5.
All ingredients, except for oil and sugar, in a blender and puree. Meanwhile, pour the oil. Season with salt and lemon juice.
6.
Drain potatoes and mix with the pesto dressing. In small bowl fill the egg sprinkle and season with a little salt and pepper and serve immediately.
