Potato and Vegetable Salad

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Potato and Vegetable Salad
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
469
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie469 cal.(22 %)
Protein23 g(23 %)
Fat16 g(14 %)
Carbohydrates56 g(37 %)
Sugar added0 g(0 %)
Roughage13.8 g(46 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.6 μg(8 %)
Vitamin E7.5 mg(63 %)
Vitamin K151 μg(252 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.6 mg(55 %)
Niacin12.9 mg(108 %)
Vitamin B₆0.8 mg(57 %)
Folate267 μg(89 %)
Pantothenic acid3.3 mg(55 %)
Biotin25 μg(56 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C104 mg(109 %)
Potassium1,601 mg(40 %)
Calcium129 mg(13 %)
Magnesium135 mg(45 %)
Iron7.3 mg(49 %)
Iodine23 μg(12 %)
Zinc3.2 mg(40 %)
Saturated fatty acids2.7 g
Uric acid295 mg
Cholesterol218 mg
Complete sugar9 g

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
How healthy are the main ingredients?
potatoSnow peaSpinachRadishgrapeseed oilegg

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.