Potato and Chanterelle Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 8.43 g | (9 %) | ||
| Fat | 17.54 g | (15 %) | ||
| Carbohydrates | 51.95 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.78 g | (29 %) |
| Vitamin A | 124.83 mg | (15,604 %) | ||
| Vitamin D | 5.47 μg | (27 %) | ||
| Vitamin E | 0.51 mg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.37 mg | (26 %) | ||
| Folate | 44.01 μg | (15 %) | ||
| Pantothenic acid | 1.16 mg | (19 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 40.31 mg | (42 %) | ||
| Potassium | 1,604.63 mg | (40 %) | ||
| Calcium | 90.34 mg | (9 %) | ||
| Magnesium | 51.69 mg | (17 %) | ||
| Iron | 5.12 mg | (34 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.24 mg | (16 %) | ||
| Saturated fatty acids | 6.32 g | |||
| Cholesterol | 27.05 mg |
Ingredients
- Ingredients
- 800 grams waxy potatoes
- 1 small onion
- 100 grams Pickle
- 50 grams Mayonnaise
- 50 grams Yogurt (0.1% fat)
- ½ handful Chives
- 2 Tbsps White vinegar
- salt
- freshly ground peppers
- 400 grams Chanterelle
- 30 grams clarified butter
Preparation steps
Scrub the potatoes thoroughly and cook in boiling salted water until fork-tender, about 25 minutes. Drain and let cool slightly.
Peel the onion and chop finely. Mix with the pickle relish, 4-5 tablespoons pickle brine, mayonnaise and yogurt. Rinse the chives and thinly slice. Set 1 tablespoon aside for garnish. Mix the remaining chives into the dressing along with the vinegar. Season with salt and pepper.
Peel the potatoes and cut into slices or chunks. Toss with marinade and then set aside for 20 minutes.
Meanwhile, wipe the chanterelles with a damp cloth. Sauté in the butter for about 5 minutes and season with salt and pepper. Let cool slightly then fold into the potato mixture. Season with salt and pepper and sprinkle with the reserved chives.
