Potato and Chanterelle Salad

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Potato and Chanterelle Salad
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
374
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie374 kcal(18 %)
Protein8.43 g(9 %)
Fat17.54 g(15 %)
Carbohydrates51.95 g(35 %)
Sugar added0 g(0 %)
Roughage8.78 g(29 %)
Vitamin A124.83 mg(15,604 %)
Vitamin D5.47 μg(27 %)
Vitamin E0.51 mg(4 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.28 mg(25 %)
Niacin6.5 mg(54 %)
Vitamin B₆0.37 mg(26 %)
Folate44.01 μg(15 %)
Pantothenic acid1.16 mg(19 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C40.31 mg(42 %)
Potassium1,604.63 mg(40 %)
Calcium90.34 mg(9 %)
Magnesium51.69 mg(17 %)
Iron5.12 mg(34 %)
Iodine0.75 μg(0 %)
Zinc1.24 mg(16 %)
Saturated fatty acids6.32 g
Cholesterol27.05 mg

Ingredients

for
4
Ingredients
800 grams waxy potatoes
1 small onion
100 grams Pickle
50 grams Mayonnaise
50 grams Yogurt (0.1% fat)
½ handful Chives
2 tablespoons White vinegar
salt
freshly ground peppers
400 grams Chanterelle
30 grams clarified butter
How healthy are the main ingredients?
potatoChanterelleMayonnaiseChivesonionsalt

Preparation steps

1.

Scrub the potatoes thoroughly and cook in boiling salted water until fork-tender, about 25 minutes. Drain and let cool slightly.

2.

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.

3.

Peel the potatoes and cut into slices or chunks. Toss with marinade and then set aside for 20 minutes.

4.

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.