Potato Salad with Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 320.9 μg | (535 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 269 μg | (90 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 1,618 mg | (40 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams semi-waxy potatoes
- 500 grams green Asparagus
- salt
- 5 Tomatoes
- 1 handful Chervil
- 200 milliliters Vegetable broth
- 2 Tbsps Canola oil
- 4 Tbsps Vinegar
- peppers
- 4 large Lettuce (for garnish)
Preparation steps
Rinse the potatoes and cook for about 20 minutes, until tender.
Rinse the asparagus, peel the bottom third and cut off the hard stalks. Chop the spears diagonally into 3 cm long pieces (approximately 1 1/4 inches). Blanch in salted water for about 8 minutes, rinse under cold water and then drain.
Rinse the tomatoes, remove the stalks and cut into wedges. Rinse the chervil, shake dry and chop finely. Set aside about 4 sprigs for the garnish.
Drain the potatoes and let the water evaporate slightly. Peel and cut into slices. Pour the vegetable broth over them and add the asparagus, chervil and tomatoes.
For the dressing, mix the oil and the vinegar and season with salt and pepper to taste.
Arrange the rinsed lettuce leaves in bowls and distribute the salad over them. Serve garnished with the chervil.
