Potato and Radish Salad with Poached Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 13.7 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,143 mg | (29 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 239 mg | |||
| Complete sugar | 6 g |
Ingredients
Preparation steps
Rinse the potatoes and cook in a pot of boiling salted water until knife-tender, 20-25 minutes. Drain and peel. Peel and dice the onion. Heat the broth and vinegar in a skillet, add the onion and cook until soft. Cut the potatoes into pieces, transfer to a bowl and pour the broth mixture over, let stand 30 minutes. Rinse, trim and slice the radishes.
Rinse the lettuce and shake dry. Cut the cucumber into small pieces. In a bowl, mix the mustard with the cream, season with salt and pepper. Add the potatoes, radishes and cucumber to the bowl and toss to combine.
In a skillet, bring 1/2 liter (approximately 2 cups) of water and the vinegar to a simmer. Crack each egg into a cup, slide them into the simmering water, and with a spoon, push the egg whites around the yolk. Cook until the whites are set, 4-5 minutes. Mix the lettuce with the potato salad and serve with the poached eggs.
