Potato and Salmon Salad with Black Salsify Hash Browns
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
356
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 849 mg | (21 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 249 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams small, waxy potatoes
- 4 eggs
- 200 grams Pickled cucumber
- 200 grams Smoked salmon
- 1 red onion
- 1 tsp hot Mustard
- 1 tsp honey
- 4 Tbsps vegetable oil
- 2 Tbsps apple cider vinegar
- 2 Tbsps lemon juice
- 2 Tbsps freshly chopped Dill
- Dill (for garnish)
Preparation steps
1.
Rinse potatoes and steam for about 25 minutes. Allow to cool slightly and peel. When finished cooling, cut into thin slices. Hard boil the eggs, cool, peel and cut into quarters. Cut the pickled cucumber into thin slices. Cut the salmon into strips or small pieces. Peel the onion and cut into strips.
2.
Mix the mustard with honey, 1-2 tablespoons of liquid from the pickled cucumber, vinegar, lemon juice, and dill. Season with salt and pepper and mix in the prepared salad ingredients.
3.
Serve with dill sprigs to garnish.
4.
Serve with salsify hash browns.
