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Low Calorie Lunch
Potato Salad
(1 vote)
Health Score:
97 / 100
Difficulty:
easy
Preparation:
1 hr 15 min.
Preparation
Calories:
455
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 133.6 μg | (223 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,349 mg | (34 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 kilogram small waxy potatoes
- ⅛ l Broth
- 6 Tbsps Herb vinegar
- 1 red Apple
- 2 Tbsps lemon juice
- 200 grams Arugula
- 80 grams Pine nuts
- 4 Tbsps vegetable oil
- grated Parmesan (to sprinkle)
Preparation steps
1.
Scrub potatoes, boil in plenty of salted water, drain and peel. Bring broth and half of the vinegar to a boil and pour over the potatoes. Season with salt and pepper and soak for 30 minutes. Rinse apples, remove core, cut into quarters and sprinkle with lemon juice.
2.
Rinse arugula and spin dry. Roast pine nuts in a dry frying pan until golden brown. Mix apple slices, arugula and pine nuts. Drizzle with remaining vinegar and oil. Add to potatoes. Serve sprinkled with Parmesan.
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