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Potato and Bean Salad
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Preparation:
1 hr 10 min.
Preparation
Calories:
296
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 47.2 μg | (79 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,149 mg | (29 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
Preparation steps
1.
Rinse the potatoes and for about 25 minutes. Then drain, rinse, peel and cut into slices.
2.
Rinse, trim and cut the white and light green part of the scallions to 1 cm (approximately 1/4 inch) thick rings.
3.
Place the (thawed) broad beans and scallions in boiling salted water for about 5 minutes to blanch. Rinse in cold water and drain.
4.
Heat the broth, mustard, and vinegar, season with salt, sugar and plenty of pepper and stir.
5.
Mix the broth with the oil and the potatoes, season, cover and let stand for about 30 minutes. Add the beans and scallions.
6.
Peel the eggs and cut into quarters. Rinse the tomatoes and cut into wedges. Cover the salad with eggs and tomato columns. Sprinkle with parsley and serve lukewarm.
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