Variation On A Classic Dish

Potato Salad

with radishes and Bacon
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Potato Salad
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
490
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie490 cal.(23 %)
Protein7 g(7 %)
Fat32 g(28 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E6.6 mg(55 %)
Vitamin K24.6 μg(41 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.5 mg(36 %)
Folate66 μg(22 %)
Pantothenic acid1.2 mg(20 %)
Biotin2.1 μg(5 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C78 mg(82 %)
Potassium1,244 mg(31 %)
Calcium58 mg(6 %)
Magnesium70 mg(23 %)
Iron2.9 mg(19 %)
Iodine10 μg(5 %)
Zinc1.4 mg(18 %)
Saturated fatty acids10.8 g
Uric acid56 mg
Cholesterol15 mg
Complete sugar4 g

Ingredients

for
4
For the salad
1 kilogram Waxy potatoes
salt
Caraway
2 bunches Radish (With leaves)
1 bunch Chives
100 grams Smoked Bacon (Sliced)
For the dressing
125 milliliters Vegetable broth
6 Tbsps mild White vinegar
salt
peppers
4 Tbsps sunflower oil
How healthy are the main ingredients?
potatoRadishChivessaltCaraway

Preparation steps

1.

For the salad, scrub potatoes and cook covered in a pot with water. Add 1/2 teaspoon each salt and caraway to the pot. Cook for about 25 minutes until soft. Drain and allow to cool.

2.

Rinse, drain and pluck some of the radish leaves. Trim remaining radishes and cut into quarters. Place in a colander and sprinkle with salt. Leave for 20 minutes to soak. Rinse chives, roll and cut into pieces.

3.

For the dressing, heat vegetable broth until lukewarm and mix with vinegar, a hefty pinch of salt, some pepper and oil.

4.

Once potatoes are cool enough to handle, peel, cut into slices and place in a bowl. Pour dressing over the top. Rinse radishes with cold water, pat dry and mix into potatoes with the chives. Cover salad to marinade for one hour, if desired.

5.

Fry bacon in a pan until crispy brown. Drain on a paper towel. To serve the potato salad, season again with salt and pepper to taste. Break bacon into pieces and mix into salad with radish leaves.

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