Quick and Easy
Potato Salad
(2 votes)
(2 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
320
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 912 mg | (23 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams potatoes
- salt
- 4 eggs
- 2 shallots
- 1 garlic clove
- 4 Tbsps olive oil
- 250 milliliters Vegetable broth
- 60 milliliters White vinegar
- ½ bunch Chives
- 1 tsp medium hot Mustard
- freshly ground peppers
Preparation steps
1.
Rinse the potatoes. Cook for about 25 minutes in boiling salt water. Peel while the potatoes are still hot.
2.
Cook the eggs in boiling water for 8-10 minutes. Peel the shallots and garlic, chop finely and sweat in 1 tablespoon of hot oil until translucent. Pour in the broth and half the vinegar. Simmer over medium heat for 10 minutes.
3.
Rinse the chives, shake dry and cut into small rings. Cut the potatoes into slices and pour the hot marinade over. Gently mix and leave for 20 minutes. Drain the eggs, rinse in cold water, peel and cut into wedges.
4.
Mix the mustard, remaining oil and remaining vinegar. Mix the dressing with the potato salad. Season with salt and pepper. Sprinkle with chopped chives. Serve garnished with the egg wedges.
