Potato and Broad Bean Salad with Ham

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Potato and Broad Bean Salad with Ham
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
442
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie442 cal.(21 %)
Protein25 g(26 %)
Fat21 g(18 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E10.6 mg(88 %)
Vitamin K8.4 μg(14 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.3 mg(27 %)
Niacin10.4 mg(87 %)
Vitamin B₆0.6 mg(43 %)
Folate56 μg(19 %)
Pantothenic acid1.1 mg(18 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C82 mg(86 %)
Potassium907 mg(23 %)
Calcium72 mg(7 %)
Magnesium77 mg(26 %)
Iron4.7 mg(31 %)
Iodine8 μg(4 %)
Zinc2 mg(25 %)
Saturated fatty acids4.4 g
Uric acid159 mg
Cholesterol52 mg
Complete sugar19 g

Ingredients

for
4
Ingredients
300 grams fresh Broad bean
300 grams cooked Boiled potato
300 grams cooked ham
2 aromatic Apple
juice of lemons
3 Tbsps White vinegar
6 Tbsps vegetable oil
1 tsp Mustard
salt
peppers (freshly ground)
3 Tbsps Sour cream
1 bunch mint
How healthy are the main ingredients?
hamSour creammintMustardApplelemon

Preparation steps

1.

Remove beans from the pods. Blanch the beans in boiling salted water until cooked, about 7-8 minutes. Rinse with cold water and set aside to drain. 

2.

Peel the potatoes and cut into wedges. Peel the apples, quarter them, remove the cores and cut into long slices. Toss the apples with the lemon juice. Rinse the mint, shake dry and pluck the leaves from the stems. Hold back some of the leaves and finely chop the rest. In a bowl, whisk the mustard, vinegar and sour cream together, and season with salt and pepper. Gradually whisk in the oil under emulsified. Combine the beans, potatoes and apples in a bowl and toss with the dressing. Stir in the chopped mint. Chill in the refrigerator. Serve the salad with the cooked ham and garnish with the reserved mint leaves.