Potato and Egg Salad

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Potato and Egg Salad
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Health Score:
90 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
417
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie417 cal.(20 %)
Protein17 g(17 %)
Fat19 g(16 %)
Carbohydrates43 g(29 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.4 μg(12 %)
Vitamin E2.3 mg(19 %)
Vitamin K57.9 μg(97 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.5 mg(36 %)
Folate118 μg(39 %)
Pantothenic acid2.3 mg(38 %)
Biotin23.4 μg(52 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C61 mg(64 %)
Potassium1,116 mg(28 %)
Calcium163 mg(16 %)
Magnesium69 mg(23 %)
Iron3.9 mg(26 %)
Iodine23 μg(12 %)
Zinc2.4 mg(30 %)
Saturated fatty acids10 g
Uric acid49 mg
Cholesterol362 mg
Complete sugar7 g

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
How healthy are the main ingredients?
potatoparsleyChivessalteggRadish

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.