Potato and Radish Salad
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
457
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 968 mg | (24 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams new potatoes
- 75 grams Bacon
- 1 Tbsp butter
- 1 bunch Radish
- 100 milliliters Beef broth
- 1 onion
- 1 Tbsp Mustard
- ½ tsp honey
- 3 Tbsps apple cider vinegar
- 5 Tbsps olive oil
- 5 small Pickled cucumbers
- 2 Tbsps scallions
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, leave to cool, peel and cut into roughly 3 mm thick slices (approximately 1/4 inch).
Cut the bacon into small cubes and fry until crispy in some butter. Mix with the potatoes.
Pour the broth over the potatoes and leave to soak for 5 minutes.
2.
For the dressing, peel the onions and chop finely. Cut the pickled cucumber into slices.
Mix the mustard with the honey and vinegar and stir in the oil. Add the onion and cucumber slices and season with salt and pepper. Mix thoroughly with the potato salad.
Rinse the radishes, pat dry and cut into thin slices. Fold into the salad and serve garnished with chives.
