Potato Asparagus Salad
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
313
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 54.1 μg | (90 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,363 mg | (34 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram waxy potatoes
- 2 Red onions
- 1 handful Dill
- 200 grams Sour cream
- 2 Tbsps Fruit Vinegar
- 2 Tbsps milk
- salt
- freshly ground peppers
- 500 grams green Asparagus
Preparation steps
1.
Scrub the potatoes and boil about 30 minutes until tender. Drain and allow to cool slightly.
2.
Meanwhile, peel and halve the onions and cut into thin strips. Rinse the dill, shake dry and chop finely. Mix the sour cream with the vinegar and milk. Add the onions and dill and season well with salt and pepper.
3.
Peel the hot potatoes and cut into pieces. Mix with the marinade and let infuse for at least 30 minutes.
4.
Trim and rinse the asparagus, peel the bottom third and cut the stalks in half. Cook in boiling salted water for 8-10 minutes until al dente. Rinse in cold water and drain.
5.
Season the potato salad to taste, top with the asparagus and serve.
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