Potato Salad
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
186
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 186 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,013 mg | (25 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams potatoes
- 1 Tbsp Caper
- 2 chopped scallions
- 200 grams diced Celery
- 100 milliliters Vegetable broth
- 2 Tbsps White vinegar
- 150 milliliters Buttermilk
- 1 Tbsp honey
- salt
- freshly ground peppers
Preparation steps
1.
Steam the potatoes for about 30 minutes, let cool, peel and cut into thin slices.
2.
Bring the broth, vinegar, scallions and celery to a boil. Pour over the potatoes. Mix the buttermilk and honey. Fold the buttermilk into the salad. Season with salt and pepper. Let sit for about 10 minutes. Sprinkle with capers and serve immediately.
