Potato and Vegetable Salad

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Potato and Vegetable Salad
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Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
424
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie424 cal.(20 %)
Protein7.07 g(7 %)
Fat28.32 g(24 %)
Carbohydrates45.09 g(30 %)
Sugar added0 g(0 %)
Roughage6.12 g(20 %)
Vitamin A59.68 mg(7,460 %)
Vitamin D0 μg(0 %)
Vitamin E0.36 mg(3 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.07 mg(6 %)
Niacin2.89 mg(24 %)
Vitamin B₆0.42 mg(30 %)
Folate57.43 μg(19 %)
Pantothenic acid0.16 mg(3 %)
Biotin5.13 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C52.01 mg(55 %)
Potassium1,238.51 mg(31 %)
Calcium53.11 mg(5 %)
Magnesium47.44 mg(16 %)
Iron1.85 mg(12 %)
Iodine1.5 μg(1 %)
Zinc0.66 mg(8 %)
Saturated fatty acids3.77 g
Cholesterol1.06 mg

Ingredients

for
4
Ingredients
800 grams waxy potatoes
200 milliliters Chicken broth (instant powdered)
7 Tbsps White vinegar
1 garlic clove
salt
freshly ground peppers
250 grams Tomatoes
2 red onions
1 Tbsp finely chopped parsley
8 Tbsps olive oil
parsley (for garnish)
How healthy are the main ingredients?
potatoTomatoolive oilparsleygarlic clovesalt

Preparation steps

1.

Boil the unpeeled potatoes for about 25 minutes, drain, rinse, peel and cut into cubes.

2.

Heat the broth with half the vinegar.

Crush the garlic into the broth and season well with salt and pepper. Pour over the potatoes and mix gently. Leave to soak, covered, for about 30 minutes in the refrigerator.

3.

Rinse and quarter the tomatoes, remove the seeds and cut into cubes.

4.

Peel and halve the onions and cut into thin half-rings.

5.

Add the tomatoes, chopped parsley and onions to the potatoes.

Combine the remaining vinegar with the oil and season with salt and pepper. Mix well and fold into the salad. Season again to taste.

6.

Serve garnished with parsley leaves.