Potato and Vegetable Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
424
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 7.07 g | (7 %) | ||
| Fat | 28.32 g | (24 %) | ||
| Carbohydrates | 45.09 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.12 g | (20 %) |
more nutritional values
| Vitamin A | 59.68 mg | (7,460 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.36 mg | (3 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 2.89 mg | (24 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 57.43 μg | (19 %) | ||
| Pantothenic acid | 0.16 mg | (3 %) | ||
| Biotin | 5.13 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52.01 mg | (55 %) | ||
| Potassium | 1,238.51 mg | (31 %) | ||
| Calcium | 53.11 mg | (5 %) | ||
| Magnesium | 47.44 mg | (16 %) | ||
| Iron | 1.85 mg | (12 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 0.66 mg | (8 %) | ||
| Saturated fatty acids | 3.77 g | |||
| Cholesterol | 1.06 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
