Potato Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
299
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 812 mg | (20 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams potatoes
- 3 Tbsps sunflower oil
- 3 Tbsps olive oil
- 250 milliliters Vegetable broth
- 1 onion
- 4 Tbsps White vinegar
- ½ tsp Mustard
- salt
- freshly ground peppers
- sugar
- 2 Tbsps scallions
Preparation steps
1.
Rinse the potatoes and cook in water until soft. Let dry and peel. Cut the potatoes into slices.
2.
Heat the vegetable broth, stir in the vinegar and mustard and season with salt, pepper and sugar. Pour the marinade over the potato slices. Let the mixture cool. Peel and coarsely chop the onion. Mix the olive and sunflower oil with 2/3 of the onion. Mix gently with the cooled potato salad. Serve sprinkled with the remaining onion and chives.
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