Potato and Vegetable Salad

0
Average: 0 (0 votes)
(0 votes)
Potato and Vegetable Salad
share Share
print
bookmark_border Copy URL
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)
Calorie444 kcal(21 %)
Protein19.35 g(20 %)
Fat17.99 g(16 %)
Carbohydrates57.87 g(39 %)
Sugar added0 g(0 %)
Roughage11.71 g(39 %)
Vitamin A685.26 mg(85,658 %)
Vitamin D1.76 μg(9 %)
Vitamin E6.31 mg(53 %)
Vitamin B₁0.61 mg(61 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.62 mg(47 %)
Vitamin B₆0.59 mg(42 %)
Folate217.27 μg(72 %)
Pantothenic acid0.91 mg(15 %)
Biotin0.42 μg(1 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C113.49 mg(119 %)
Potassium1,423.78 mg(36 %)
Calcium118.92 mg(12 %)
Magnesium98.24 mg(33 %)
Iron5.74 mg(38 %)
Iodine55.31 μg(28 %)
Zinc1.48 mg(19 %)
Saturated fatty acids2.44 g
Cholesterol154 mg

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.