Potato-Bacon Salad with Eggs
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
430
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 584 mg | (15 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Sweet potato
- 1 tsp Caraway
- 2 hardboiled eggs (cut into eighths)
- 100 grams Bacon (1 slice, finely diced)
- 3 shallots (finely chopped)
- 5 Tbsps White vinegar
- 3 Tbsps sunflower oil
- salt
- freshly ground peppers
- 1 tsp Mustard
- 150 milliliters Vegetable broth
- 1 Tbsp scallions
- 2 Tomatoes (cut into eighths)
Preparation steps
1.
Cook potatoes in skins in boiling salted water with caraway seeds, about 25 minutes. Drain, rinse in cold water, peel and cut into slices or cubes.
2.
Cook shallots and bacon in hot oil until soft. Add broth and vinegar and season to taste with salt, pepper and mustard. Mix with the potatoes, and let soak briefly, stirring occasionally.
3.
Sprinkle with chives and serve decorated with tomato and egg wedges.
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