Potato and Broad Bean Salad with Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 907 mg | (23 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 19 g |
Ingredients
- 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
Preparation steps
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.
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.
