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Potato and Salmon Salad with Spinach
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
40 min.
Preparation
ready in 1 hr 30 mins
Calories:
621
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 621 cal. | (30 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 72.9 μg | (122 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,192 mg | (30 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 800 grams waxy, small potatoes
- salt
- 1 handful fresh, young Spinach
- 300 grams smoked Salmon (skinless)
- 2 Pickled cucumbers (with cucumber liquid)
- 1 Tbsp caperberry (from a jar)
- 1 onion
- 100 milliliters Beef broth
- 150 grams Mayonnaise
- 70 grams sour Whipped cream
- 2 Tbsps freshly chopped parsley
- freshly ground peppers
Preparation steps
1.
Rinse the potatoes and cook for 25 minutes in boiling salted water.
2.
Meanwhile, rinse the spinach, trim, and spin dry.
3.
With a fork, separate the salmon into chunks. Cut the pickles into small cubes and chop the capers.
4.
Peel the onion, chop finely and simmer over low heat with the broth in a pot.
5.
Drain the potatoes and cut in half. Mix with the broth and let sit for about 10 minutes, then stir in the mayonnaise and sour cream. Add the salmon, parsley, capers, cucumber, and spinach and season with salt, pepper, and pickle juice. Let the salad sit briefly and serve lukewarm.
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