Potato and Vegetable Salad
(0 votes)
(0 votes)
Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
444
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 444 kcal | (21 %) | ||
| Protein | 19.35 g | (20 %) | ||
| Fat | 17.99 g | (16 %) | ||
| Carbohydrates | 57.87 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.71 g | (39 %) |
more nutritional values
| Vitamin A | 685.26 mg | (85,658 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 6.31 mg | (53 %) | ||
| Vitamin B₁ | 0.61 mg | (61 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.62 mg | (47 %) | ||
| Vitamin B₆ | 0.59 mg | (42 %) | ||
| Folate | 217.27 μg | (72 %) | ||
| Pantothenic acid | 0.91 mg | (15 %) | ||
| Biotin | 0.42 μg | (1 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 113.49 mg | (119 %) | ||
| Potassium | 1,423.78 mg | (36 %) | ||
| Calcium | 118.92 mg | (12 %) | ||
| Magnesium | 98.24 mg | (33 %) | ||
| Iron | 5.74 mg | (38 %) | ||
| Iodine | 55.31 μg | (28 %) | ||
| Zinc | 1.48 mg | (19 %) | ||
| Saturated fatty acids | 2.44 g | |||
| Cholesterol | 154 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams new, small potatoes
- 100 grams Spinach
- ½ bunch Radish
- 400 grams Snow peas
- 400 grams Peas
- 4 eggs
- 3 Tbsps sunflower oil
- 1 Tbsp grapeseed oil
- half a Limes (juiced)
- 2 Tbsps White vinegar
- Sea salt
- freshly ground peppers
Preparation steps
1.
Rinse the potatoes, brush if necessary and boil for about 20 minutes in salted water.
2.
Rinse, trim and drain the spinach.
3.
Rinse and thinly slice the radishes.
4.
Rinse the snow peas and boil for 2 minutes in salted water. Do the same with the peas but separately. Drain both and cut the snow peas into very fine strips.
5.
Cook the eggs for about 6 minutes. Rinse cold, then peel and cut into quarters.
6.
Toss the snow peas and the peas in some hot oil and season with sea salt and pepper. Add the spinach leaves and then mix with the drained, still warm potatoes, the radishes and the eggs in a bowl. Stir in the lime juice and vinegar, season with salt and pepper and serve slightly cooled.
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