Potato and Egg Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
417
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 57.9 μg | (97 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 23.4 μg | (52 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,116 mg | (28 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 362 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams waxy potatoes
- salt
- 6 medium eggs
- 1 bunch parsley
- 1 bunch Chives
- Radish
- 250 milliliters Vegetable broth
- 125 milliliters milk
- 150 grams Crème fraiche
- 1 Tbsp Dijon mustard
- 2 Tbsps sauce thickener
- peppers
Preparation steps
1.
Scrub the potatoes thoroughly and cook in salted water for 20-25 minutes. Soft-boil the eggs.
2.
Rinse the herbs, shake dry and finely chop the leaves. Rinse the radishes, trim and cut into thin matchsticks.
3.
Bring the vegetable stock, milk, crème fraîche and mustard to a boil. Whisk the cornstarch with a little water until smooth, add to the sauce and simmer for 1-2 minutes, until thickened. Season with salt and pepper. Keep warm.
4.
Drain the eggs, rinse under cold water until cool, peel and then cut in half. Drain the potatoes and peel. Cut any large potatoes in half. Place the potatoes and eggs in a serving bowl.
5.
Stir the herbs and radishes into the sauce, season with salt and pepper and then pour over the potatoes and eggs. Serve.
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