Potato Salad with Arugula

0
Average: 0 (0 votes)
(0 votes)
Potato Salad with Arugula
share Share
print
bookmark_border Copy URL
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
281
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie281 cal.(13 %)
Protein6 g(6 %)
Fat10 g(9 %)
Carbohydrates40 g(27 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E6.5 mg(54 %)
Vitamin K38.3 μg(64 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0 mg(0 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.4 mg(29 %)
Folate45 μg(15 %)
Pantothenic acid1 mg(17 %)
Biotin1.6 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C56 mg(59 %)
Potassium1,029 mg(26 %)
Calcium49 mg(5 %)
Magnesium64 mg(21 %)
Iron2.5 mg(17 %)
Iodine9 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.1 g
Uric acid47 mg
Cholesterol0 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
1 kilogram waxy potatoes
1 tsp Caraway
salt
1 onion
150 milliliters warm Beef broth
1 tsp hot Mustard
2 Tbsps Wine vinegar
peppers
1 handful Arugula
1 Tbsp freshly chopped parsley
4 Tbsps sunflower oil
How healthy are the main ingredients?
potatoArugulaMustardparsleyCarawaysalt

Preparation steps

1.

Scrub potatoes and cook in salted water with caraway seeds for about 30 minutes. Drain and cool slightly, peel, let evaporate and cut into slices. Put in a bowl.

2.

Peel onion and chop finely. Combine with broth, mustard and vinegar, season with salt and pepper. Add seasoned broth to potatoes and let stand for about 20 minutes.

3.

Rinse arugula, shake dry and chop coarsely. Add together with parsley and oil to potatoes and  mix well. Season to taste and serve. 

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners