Potato and Mushrooms Salad
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.
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 897 mg | (22 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 28 ozs young potatoes
- 1 onion
- 5 ozs Vegetable broth
- 2 Tbsps White vinegar
- salt
- peppers
- 5 ozs Chanterelle
- 4 Tbsps sunflower oil
- 2 Tbsps freshly cut Fresh herbs (parsley and chives)
Preparation steps
Rinse potatoes and cook in salted water for about 30 minutes. Cool slightly, peel and cut into slices. Put in a bowl.
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.
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.
Combine remaiing oil with potatoes and sprinkle with herbs. Top with chanterelles, season to taste and serve.
