Potato Salad with Asparagus and Mayo Dressing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 211.6 μg | (353 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 252 μg | (84 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,387 mg | (35 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 600 grams waxy potatoes
- salt
- 600 grams white Asparagus
- sugar
- lemon juice
- 2 Lettuce
- 3 scallions
- 200 grams Cherry tomatoes
- ½ bunch Chives
- 4 Tbsps Mayonnaise
- 4 Tbsps Natural yogurt
- freshly ground peppers
Preparation steps
Rinse the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25 minutes.
Meanwhile, peel the asparagus, cut off the woody ends and cut the spears (approximately 1 1/2-inch) pieces. Bring a large pot of water to a boil. Season with a good pinch of salt and sugar and a dash of lemon juice, add the asparagus and cook until tender, about 8 minutes.
Separate the lettuce leaves, rinse and spin dry and tear into large pieces. Rinse and thinly slice the scallions. Rinse and halve the tomatoes. Rinse the chives, shake dry, set aside some for garnish and cut the rest into thin rings.
In a bowl, whisk together the mayonnaise and yogurt and season with salt, pepper and a dash of lemon.
Drain the potatoes, peel, let cool and cut into slices. Add to the bowl of mayonnaise-yogurt along the asparagus, lettuce, scallions and tomatoes and toss to combine. Arrange on plates or in bowls and serve garnished with chives.
