Potato Salad with Asparagus
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
297
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 39.7 μg | (66 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 991 mg | (25 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Scrub potatoes thoroughly and cook in salted water for 25-30 minutes or until tender. Drain well. Peel bottom thirds of asparagus, trim the ends and blanch in boiling salted water for about 7 minutes. Drain and rinse in cold water, drain again. Rinse and shake dry herbs, chop coarsely. Peel shallot and chop finely. Drain capers. Whisk mayonnaise, yogurt and mustard, season with salt, pepper, sugar and 2-3 tablespoons of lemon juice.
2.
Cut potatoes into chunks and asparagus into 3-4 cm (approximately 1-1 1/2 inch) long pieces. Combine both in a bowl with herbs and capers, toss well with the dressing. Let stand briefly and garnish with sage flowers. Serve.
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