Potato and Bean Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
336
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 14.6 mg | (122 %) | ||
| Vitamin K | 61.8 μg | (103 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Green beans
- salt
- 300 grams waxy potatoes
- 4 Tbsps White vinegar
- 1 egg yolk
- 4 tsps Dijon mustard
- 9 Tbsps vegetable oil
- freshly ground peppers
- 1 pinch sugar
- 1 onion
- 100 grams Chanterelle
- 2 Tbsps parsley
Preparation steps
1.
Rinse beans and blanch in boiling salted water for about 8 minutes. Drain and rinse in cold water, drain well again.
2.
Scrub potatoes and cook for about 25 minutes in salted water. Whisk vinegar with egg yolk, mustard and 8 tablespoons of oil, season with salt, pepper and sugar. Peel onion, chop finely and mix with 1/3 of marinade and beans. Drain and peel potatoes, cut into thin slices. Mix with remaining marinade and let soak for about 30 minutes.
3.
Clean chanterelles well. Heat remaining oil in a pan and saute chanterelles for a few minutes.
4.
Arrange potato slices on plates. Top with beans and chanterelles, garnish with parsley and serve.
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