Potato Salad
(1 vote)
(1 vote)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
298
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 20.2 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,156 mg | (29 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram potatoes
- 1 red onion
- 1 scallion
- 250 grams Grape tomato
- 150 milliliters Vegetable broth
- 4 Tbsps apple cider vinegar
- 1 Tbsp sharp Mustard
- 1 Tbsp Mustard
- 1 tsp sweet ground paprika
- salt
- freshly ground peppers
- 4 Tbsps Canola oil
Preparation steps
1.
Rinse the potatoes and cook, covered, in boiling water for 25-30 minutes.
2.
Peel the onion and cut into thin columns. Rinse and cut the scallion into thin rings. Rinse and halve the tomatoes. Mix the broth, vinegar, mustards, paprika, oil and season with salt and pepper.
3.
Let the potatoes cool and slice while lukewarm. Mix the potatoes, scallion, onion, tomatoes and dressing. Season to taste and serve.
