Potato Salad
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
215
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 169 mg | (178 %) | ||
| Potassium | 1,219 mg | (30 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 500 grams waxy potatoes
- 1 small onion
- 2 Pickled cucumbers
- 1 red Bell pepper
- 100 milliliters Vegetable broth (instant)
- 1 Tbsp White vinegar
- ½ tsp Mustard
- salt
- peppers
- ½ bunch Cress
Preparation steps
1.
Peel the potatoes and cook in salt water for about 25 minutes, then drain and cut into slices.
2.
In the meantime, peel and finely chop the onion. Cut the cucumber into thin slices. Rinse the bell peppers trim and chop. Mix these ingredients with the potatoes.
3.
Mix the broth, vinegar and mustard, season with salt and pepper and mix with the salad. Serve sprinkled with the watercress.
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