Potato and Radish Salad with Dill
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
330
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,112 mg | (28 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram waxy potatoes
- 1 onion
- 6 Tbsps sunflower oil
- 250 milliliters Vegetable broth
- 1 bunch Radish
- 4 Tbsps White vinegar
- salt
- freshly ground peppers
- 1 Tbsp chopped Dill
Preparation steps
1.
Peel and thinly slice the potatoes. Peel and finely chop the onion.
2.
Briefly sauté the onion and potatoes in 2 tablespoons of oil. Add the broth, bring to a boil, and cover. Simmer for 15 minutes.
3.
Rinse, trim, and slice the radishes.
4.
Transfer the potatoes and the broth to a bowl. Add the vinegar and remaining oil. Season to taste with salt and pepper. Add the radishes and dill, mix, and let rest for 20 minutes.
