Variation On A Classic Dish
Potato and Cucumber Salad with Cottage Cheese
(2 votes)
(2 votes)
Health Score:
87 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
279
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,121 mg | (28 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Scrub potatoes and boil for 20 to 25 minutes in salted water. Drain potatoes, let cool and peel. Dice potatoes into cubes.
2.
Peel cucumber and cut 1/4 of the cucumber into slices. For the remainder, cut in half, scrape out seeds with a spoon and dice into small cubes. Rinse apple, cut into quarters, remove seeds and dice into small cubes.
3.
Mix yogurt with lemon juice, salt, pepper and sugar. Stir in potatoes, cucumber and apple. Rinse dill, shake dry and chop finely. Stir dill into salad.
4.
Chop walnuts coarsely. Plate potato salad with cucumber slices and a scoop of cottage cheese. Serve sprinkled with walnuts.
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