Potato Salad
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
458
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 40.6 μg | (68 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,197 mg | (30 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram potatoes
- salt
- 1 onion
- 150 milliliters Vegetable broth
- 1 bunch Radish
- 100 grams Cornichon
- 125 grams Mayonnaise
- 50 grams Yogurt (0.1% fat)
- 4 Tbsps creamy Dijon mustard
- freshly ground pepper
- 1 bunch Chives
Preparation steps
1.
Rinse the potatoes and cook in boiling salt water for 20-25 minutes. Drain the potatoes, cool briefly and peel. Peel and dice the onion. Bring the broth to a boil and pour in the onions. Simmer for about 5 minutes. Cut the potatoes into small pieces. Pour the broth over the potatoes and let sit for 20-30 minutes.
2.
Rinse and slice the radishes. Quarter the pickles lengthwise. Mix the mayonnaise, yogurt and mustard. Season with salt and pepper. Mix the potatoes, radishes, pickles and dressing. Rinse the chives, shake dry and chop. Serve the potato salad sprinkled with chives.
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