Satisfying Vegan Food

Potato and Mushrooms Salad

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Average: 5 (2 votes)
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Potato and Mushrooms Salad
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
289
calories
Calories

Healthy, because

Even smarter

Nutritional values

Chanterelles have an iron content of 6.5 milligrams per 100 grams of mushrooms. Our body needs this mineral for blood formation and oxygen transport in the body. In addition, their high tryptophane content puts us in a good mood, because our body uses them to produce serotonin, a happiness hormone.

The potato salad tastes even better if you leave the potatoes to stand longer with the broth. This salad is ideal to use leftovers from the day before. You can cut the remaining potatoes directly into slices and pour the broth over them. The chanterelles are in season from the end of June to October, outside this period, you can use cultivated mushrooms such as mushrooms for the potato salad.

1 serving contains
(Percentage of daily recommendation)
Calorie289 kcal(14 %)
Protein6.6 g(7 %)
Fat14.25 g(12 %)
Carbohydrates41.9 g(28 %)
Sugar added0 g(0 %)
Roughage6.15 g(21 %)
Vitamin A11.76 mg(1,470 %)
Vitamin D1.99 μg(10 %)
Vitamin E0.03 mg(0 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.13 mg(12 %)
Niacin3.86 mg(32 %)
Vitamin B₆0.34 mg(24 %)
Folate41.81 μg(14 %)
Pantothenic acid0.45 mg(8 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C39.66 mg(42 %)
Potassium1,224.01 mg(31 %)
Calcium45.2 mg(5 %)
Magnesium42.47 mg(14 %)
Iron2.91 mg(19 %)
Iodine0.75 μg(0 %)
Zinc0.75 mg(9 %)
Saturated fatty acids1.52 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
28 ounces young potatoes
1 onion
5 ounces Vegetable broth
2 tablespoons White vinegar
salt
peppers
5 ounces Chanterelle
4 tablespoons sunflower oil
2 tablespoons freshly cut Fresh herbs (parsley and chives)
How healthy are the main ingredients?
potatoChanterelleonionsalt

Preparation steps

1.

Rinse potatoes and cook in salted water for about 30 minutes. Cool slightly, peel and cut into slices. Put in a bowl.

2.

Peel onion and chop finely. Combine broth and vinegar, add onion and bring to a boil. Remove from heat and season with salt and pepper. Pour over potatoes and leave for about 15 minutes.

3.

Clean chanterelle and cut into pieces or leave whole, depending on size. Heat 1 tablespoon of oil in a pan and sauté mushrooms for about 1-2 minutes. Season with salt and pepper and remove from heat.

4.

Combine remaiing oil with potatoes and sprinkle with herbs. Top with chanterelles, season to taste and serve.