Potato and Radish Salad
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
354
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,037 mg | (26 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- 1 onion
- 2 Tbsps finely chopped Cress
- 6 Tbsps sunflower oil
- 250 milliliters Vegetable broth
- ½ bunch Radish
- ½ Cucumber
- 4 Tbsps White vinegar
- salt
- freshly ground peppers
- 3 hardboiled eggs
- Cress (to garnish)
Preparation steps
1.
Peel and thinly slice the potatoes.
2.
Peel and finely dice the onion.
3.
Heat 2 tablespoons of oil in a saucepan, then sauté the onions and potatoes briefly. Add the broth and bring to a boil. Cover the saucepan and simmer the mixture for 15 minutes.
4.
Rinse, trim, and thinly slice the radishes. Peel and halve the cucumber lengthwise. Remove the seeds and thinly slice crosswise.
5.
Transfer the potato mixture to a pan. Mix in the vinegar and remaining oil, then season to taste with salt and pepper. Gently mix in the radishes, cucumber, and the chopped watercess. Set aside and let infuse for 20 minutes. Peel the eggs and quarter lengthwise. Arrange the salad on plates, garnish with the egg quarters and the cress, and serve immediately.
