Healthy Gourmet Kitchen

Potato Radish Salad

5
Average: 5 (7 votes)
(7 votes)
Potato Radish Salad
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
335
calories
Calories

Healthy, because

Even smarter

Nutritional values

The allyl legume oil contained in radishes provides this salad's pungent taste and also has a positive effect on digestion.

The salad can also be prepared the day before - for example, if you want to take it with you to work. Just mix the lettuce, radishes, chives, and oil before eating.

1 serving contains
(Percentage of daily recommendation)
Calorie335 kcal(16 %)
Protein8.02 g(8 %)
Fat14.24 g(12 %)
Carbohydrates52.71 g(35 %)
Sugar added0 g(0 %)
Roughage6.89 g(23 %)
Vitamin A9.82 mg(1,228 %)
Vitamin D0 μg(0 %)
Vitamin E2.47 mg(21 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.09 mg(8 %)
Niacin3.13 mg(26 %)
Vitamin B₆0.43 mg(31 %)
Folate66.1 μg(22 %)
Pantothenic acid0.17 mg(3 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C58.67 mg(62 %)
Potassium1,430.42 mg(36 %)
Calcium63.38 mg(6 %)
Magnesium53.44 mg(18 %)
Iron2.21 mg(15 %)
Iodine1.37 μg(1 %)
Zinc0.78 mg(10 %)
Saturated fatty acids1.08 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
36 ounces waxy potatoes
1 mild onion
7 fluid ounces Vegetable broth
4 tablespoons Fruit Vinegar
1 tablespoon grained Mustard
salt
freshly ground peppers
sugar
9 ounces Radish
2 handfuls Arugula
½ handful Chives
4 tablespoons Canola oil
How healthy are the main ingredients?
potatoonionMustardsaltsugarRadish

Preparation steps

1.

Scrub potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again.

2.

Peel the onion and chop finely. Bring the broth to a boil and add the onion. Remove from the heat and let stand for about 5 minutes. Add the vinegar and mustard, stir and season the marinade with salt, pepper and sugar. Rinse, trim and slice the radishes. Rinse the arugula, shake dry and tear into small pieces. Rinse the chives and chop crosswise.

3.

While the potatoes are still warm, peel and cut into slices. Mix with the marinade and let soak 30 minutes.

4.

Mix in the radish, the arugula, chives and the oil into the salad, season and serve.