Potato and Cucumber Salad
A salad portion provides our body with half of the daily magnesium requirement. The mineral serves as an activator for several hundred enzymes that control metabolic processes, and it ensures that the muscles relax after each contraction. In addition, it provides us with an abundant supply of intestine-healthy fibre and important B vitamins.
You would like to prepare the salad spontaneously? No problem: You can save the long soaking and cooking time for the dried beans by using canned cooked seeds.
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.5 g | (48 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,508 mg | (38 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 264 mg | |||
| Cholesterol | 58 mg |
Ingredients
- Ingredients
- 9 ozs dried White bean
- 2 bay leaves
- 1 tsp Mustard seed
- 14 ozs waxy potatoes
- 1 Cucumber
- 1 bunch flat-leaf parsley
- 2 small Apple
- 8 Hot dogs (made with turkey; about 300 grams)
- 8 Tbsps apple cider vinegar
- salt
- peppers
- 3 Tbsps Corn oil (about 30 grams)
- liquid Sweetener (to taste)
Preparation steps
Put beans and 700 ml (approximately 3 cups) of cold water in a pot, cover and soak at least 12 hours.
Bring beans and the soaking water to a boil, skimming off foam from surface with a slotted spoon. Add bay leaves and mustard seeds. Cover and cook for 50-60 minutes on low heat.
Scrub potatoes, place in another pot with enough water to cover and bring to a boil. Cook until knife-tender, about 25 minutes. Drain, rinse under cold water, peel and let cool.
Meanwhile, rinse and peel cucumber, cut in half lengthwise and remove the seeds with a spoon. Cut cucumber into thin slices, about 5 mm (approximately 1/4 inch) thick.
Rinse parsley, shake dry and pluck the leaves.
Rinse apples, wipe dry, cut into quarters and core. Cut apples into quarters, then cut crosswise into slices. In a bowl, mix apples with cucumber and 2/3 of the parsley.
Drain beans in a sieve, rinse and drain again. Remove the bay leaves.
Cut hot dogs into slices. Cut potatoes in half and also cut into slices. Mix both with the apples and cucumber.
In a small bowl, season vinegar with salt and pepper. Whisk in the oil. Mix dressing with the salad and let soak for about 40 minutes. Season with salt, pepper and sweetener. Garnish with remaining parsley and serve.