Potato and Arugula Salad with Tomatoes

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Potato and Arugula Salad with Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
344
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie344 kcal(16 %)
Protein6.79 g(7 %)
Fat20.48 g(18 %)
Carbohydrates42.9 g(29 %)
Sugar added1.05 g(4 %)
Roughage6.31 g(21 %)
Vitamin A67.8 mg(8,475 %)
Vitamin D0 μg(0 %)
Vitamin E0.93 mg(8 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.08 mg(7 %)
Niacin2.74 mg(23 %)
Vitamin B₆0.33 mg(24 %)
Folate47.38 μg(16 %)
Pantothenic acid0.07 mg(1 %)
Biotin2.5 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C48.95 mg(52 %)
Potassium1,153.26 mg(29 %)
Calcium69.24 mg(7 %)
Magnesium48.34 mg(16 %)
Iron2.95 mg(20 %)
Zinc0.64 mg(8 %)
Saturated fatty acids2.74 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
800 grams waxy potatoes
salt
250 grams Cherry tomatoes
80 grams caperberry
100 grams black Olives (pitted)
2 handfuls Arugula
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar
60 milliliters Vegetable broth
5 tablespoons olive oil
1 pinch sugar
freshly ground peppers
1 sprig marjoram
How healthy are the main ingredients?
potatoOliveArugulaolive oilsugarmarjoram

Preparation steps

1.

Peel, rinse and boil the potatoes in salted water for about 30 minutes. Drain and let cool.

2.

Rinse and halve the tomatoes. Drain the capers and olives and add to the potatoes and tomatoes in a bowl.

3.

Trim and rinse the arugula and spin dry.

4.

For the dressing: Mix the lemon juice with the vinegar, the broth and the oil and season with sugar, salt and pepper. Toss with the prepared salad ingredients and arrange on salad plates. Serve sprinkled with marjoram leaves.