Potato and Cucumber Salad with Mushrooms and Bacon
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
413
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 91.5 μg | (153 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,535 mg | (38 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram potatoes (firm)
- 1 Cucumber
- 200 grams Chanterelle
- 1 onion
- 75 grams Bacon
- 2 Tbsps Canola oil
- 4 Tbsps Wine vinegar
- salt
- freshly ground peppers
- 2 Tbsps scallions
- Lettuce (for garnish)
Preparation steps
1.
Rinse potatoes and steam approximately 30 minutes.
2.
Rinse cucumber and peel completely or in "stripes," if desired.
3.
Wipe chanterelles clean with a paper towel.
4.
Peel and finely chop onion.
5.
Cut bacon into cubes. Fry bacon, onions and chanterelles in hot oil. Deglaze with a little water and set aside.
6.
Peel potatoes and let steam evaporate before cutting into slices. Add bacon and chanterelle mixture, along with pan liquid, to the potatoes. Stir in chives, cucumber and vinegar. Season with salt and pepper and let flavor develop, about 20 minutes. Season to taste and serve salad on lettuce leaves, if desired.
