Potato and Chanterelle Salad

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Potato and Chanterelle Salad
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
402
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie402 cal.(19 %)
Protein9 g(9 %)
Fat23.33 g(20 %)
Carbohydrates46.27 g(31 %)
Sugar added0 g(0 %)
Roughage7.76 g(26 %)
Vitamin A27.09 mg(3,386 %)
Vitamin D4.7 μg(24 %)
Vitamin E0.15 mg(1 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.25 mg(23 %)
Niacin6.72 mg(56 %)
Vitamin B₆0.38 mg(27 %)
Folate39.39 μg(13 %)
Pantothenic acid1.07 mg(18 %)
Biotin1.61 μg(4 %)
Vitamin B₁₂0.08 μg(3 %)
Vitamin C37.73 mg(40 %)
Potassium1,458.13 mg(36 %)
Calcium53.01 mg(5 %)
Magnesium49.32 mg(16 %)
Iron4.71 mg(31 %)
Iodine0.75 μg(0 %)
Zinc1.26 mg(16 %)
Saturated fatty acids5.3 g
Cholesterol17.53 mg

Ingredients

for
4
Ingredients
750 grams waxy potatoes
salt
350 grams small Chanterelle
1 onion
60 grams streaky Bacon (such as South Tyrol)
4 Tbsps sunflower oil
1 Tbsp butter
200 milliliters Vegetable broth
4 Tbsps white balsamic vinegar
freshly ground peppers
1 Tbsp scallions
Leeks (for garnish)
How healthy are the main ingredients?
potatoChanterellesaltonionLeek

Preparation steps

1.

Rinse potatoes and place in a steamer insert. Place in a pot and fill with a small amount of water. Cover and bring water to a boil. Steam about 30 minutes.

2.

Meanwhile, wipe chanterelles clean with paper towels. Leave small mushrooms whole, and halve or quarter larger mushrooms. Peel and finely chop onion. Slice bacon, then cut into small cubes.

3.

Let potatoes cool, then peel and cut into slices. In a pan, heat 2 tablespoons oil and butter until hot. Add onion and bacon and cook until translucent. Add mushrooms and fry, stirring occasionally, 5-6 minutes. Remove pan from heat and let cool a few minutes.

4.

Bring broth to a boil and remove from heat. Stir in vinegar and remaining oil. Season with salt and pepper and pour over potatoes. Mix in mushrooms, season to taste, and let marinate at least 1 hour.

5.

Season salad again to taste and mix in chopped chives. Serve garnished with chives.

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