Potato Cucumber Salad

0
Average: 0 (0 votes)
(0 votes)
Potato Cucumber Salad
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
125
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories125 kcal(6 %)
Protein3.84 g(4 %)
Fat10.3 g(9 %)
Carbohydrates5.01 g(3 %)
Roughage0.24 g(1 %)
Vitamin A70.85 mg(8,856 %)
Vitamin D0.5 μg(3 %)
Vitamin E13.57 mg(113 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.36 mg(3 %)
Vitamin B₆0.01 mg(1 %)
Folate4.83 μg(2 %)
Pantothenic acid0.02 mg(0 %)
Vitamin C1.94 mg(2 %)
Potassium162.2 mg(4 %)
Calcium79.47 mg(8 %)
Magnesium14.88 mg(5 %)
Iron0.26 mg(2 %)
Zinc0.21 mg(3 %)
Saturated fatty acids1.92 g
Cholesterol1.25 mg
Author of this recipe:

Ingredients

for
1
Ingredients
4 tablespoons
Vegetable broth (Granulated instant)
2 teaspoons
1 teaspoon
3 tablespoons
1 teaspoon
1 tablespoon

Preparation steps

1.

Scrub potatoes and boil for about 20 minutes in salted water. Drain, peel and cut into slices.

2.

Peel cucumber, cut in half lengthwise and remove seeds. Cut cucumber into slices. Mix broth with 1 teaspoon wheat germ oil, salt, pepper and dill. Toss potatoes with cucumber and marinade.

3.

Mix yogurt with remaining oil, lemon juice, salt and pepper. Serve salad with yogurt. Sprinkle pumpkin seeds and chives over the top.