Great For Students
Potato Salad
with broccoli and pistachios
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
466
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 138.6 μg | (231 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 1,026 mg | (26 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams potatoes
- salt
- 250 grams Broccoli
- 1 carrot
- 125 grams Mayonnaise
- 100 grams Yogurt (0.1% fat)
- lemons (juiced)
- freshly ground pepper
- 1 pinch sugar
- 4 Tbsps Corn kernel (canned)
- 40 grams chopped Pistachio
- 1 Tbsp finely chopped Dill
Preparation steps
1.
Rinse the potatoes and cook in boiling salt water for 20-25 minutes. Rinse the broccoli and divide into florets. Peel and finely dice the carrot. Blanch the broccoli in salt water for 3-4 minutes, rinse in cold water and drain. Blanch the carrot in salt water for about 3 minutes, rinse in cold water and drain.
2.
Drain the potatoes, peel and cut into slices. Mix the mayonnaise, yogurt and lemon juice. Season with salt, pepper and sugar.
3.
Mix the potatoes with the dressing. Fold in the broccoli, carrot, corn and pistachios. Serve sprinkled with dill.
