Potato Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 97.4 μg | (162 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 210 μg | (70 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,381 mg | (35 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams waxy potatoes
- salt
- 200 green Beans
- 125 milliliters instant Vegetable broth
- 10 Radish
- 100 grams lamb's lettuce
- 125 grams Yogurt (0.1% fat)
- 2 Tbsps grained Mustard
- 2 Tbsps Mayonnaise
- 2 Tbsps milk
- lemon juice
- freshly ground pepper
Preparation steps
1.
Rinse the potatoes and cook in boiling salt water for 20-25 minutes. Rinse the green beans and cut into small pieces. Blanch the green beans in boiling salt water for 8-10 minutes.
2.
Drain the potatoes and green beans. Rinse the green beans in cold water. Peel the potatoes.
3.
Cut the potatoes into small pieces. Bring the broth to a boil and pour over the potatoes. Rinse the radishes and chop. Rinse and drain the lettuce.
4.
Mix the yogurt, mustard, mayonnaise and milk. Season with salt, pepper and lemon juice. Mix the potatoes, beans, radishes and the yogurt mixture. Loosely fold in the lettuce and serve immediately.
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