Local Superfoods

Potato Salad with Asparagus, Radishes and Peas

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Average: 4.7 (11 votes)
(11 votes)
Potato Salad with Asparagus, Radishes and Peas

Potato salad with asparagus, radishes and peas - A classic with spring flavors. Photo: Jan Schümann

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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
175
calories
Calories

Healthy, because

Even smarter

Nutritional values

Green asparagus scores with a lot of folic acid, which is important for blood formation, among other things. Peas provide a good amount of vegetable protein.

If it's not asparagus season, simply replace the green stem vegetables with steamed broccoli or cauliflower florets.

1 serving contains
(Percentage of daily recommendation)
Calorie175 kcal(8 %)
Protein7 g(7 %)
Fat3 g(3 %)
Carbohydrates28 g(19 %)
Sugar added0.8 g(3 %)
Roughage4.9 g(16 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.3 mg(21 %)
Folate127.4 μg(42 %)
Pantothenic acid1.2 mg(20 %)
Biotin4 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C49.8 mg(52 %)
Potassium770.7 mg(19 %)
Calcium56.8 mg(6 %)
Magnesium55.8 mg(19 %)
Iron2.6 mg(17 %)
Iodine9.9 μg(5 %)
Zinc1.3 mg(16 %)
Saturated fatty acids0.5 g
Uric acid70.5 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
18 ounces baby potatoes
salt
peppers
4 teaspoons olive oil
2 teaspoons White pepper
6 ounces Peas (frozen)
¼ bunch fresh mint
1 bunch fresh Dill
2 tablespoons Apple juice
1 tablespoon White vinegar
1 teaspoon Maple syrup
1 teaspoon Mustard
3 ounces Radish (1 Bunch)
How healthy are the main ingredients?
potatoRadishDillApple juicemintMustard
Product recommendation

The potato salad with asparagus, radishes and peas is perfect to take to the office.

Preparation steps

1.

Wash potatoes thoroughly and cut in half. Season with salt and pepper and mix with 1 tsp olive oil. Place potatoes on a baking tray lined with baking paper and cook in a preheated oven at 400°F for about 30 minutes until the potatoes are golden brown. Let the potatoes cool down briefly.

2.

In the meantime, wash the asparagus, dab dry and cut off the woody ends. Cut the asparagus into pieces about 1/2" thick. Blanch the asparagus and peas in boiling salted water for 4-5 minutes and then rinse under cold water.

3.

Wash herbs, pat dry and chop. Mix with apple juice, vinegar, maple syrup, mustard and remaining oil in a bowl. Season dressing with salt and pepper.

4.

Wash and clean the radishes and cut them into thin slices. Add radishes to the dressing with potatoes, asparagus and peas and mix. Put potato salad on 4 plates and serve.