Potato Salad with Avocado

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(1 vote)
Potato Salad with Avocado
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
285
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie285 cal.(14 %)
Protein6 g(6 %)
Fat12 g(10 %)
Carbohydrates37 g(25 %)
Sugar added1 g(4 %)
Roughage5.8 g(19 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.6 mg(22 %)
Vitamin K45.2 μg(75 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.6 mg(43 %)
Folate64 μg(21 %)
Pantothenic acid1 mg(17 %)
Biotin3.6 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C62 mg(65 %)
Potassium1,247 mg(31 %)
Calcium65 mg(7 %)
Magnesium73 mg(24 %)
Iron2.5 mg(17 %)
Iodine10 μg(5 %)
Zinc1.4 mg(18 %)
Saturated fatty acids2 g
Uric acid47 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
800 grams predominantly waxy potatoes
1 small onion
150 milliliters Vegetable broth
2 Tbsps White vinegar
1 Lime (juice)
1 tsp medium hot Mustard
salt
freshly ground peppers
1 pinch sugar
200 grams Cherry tomatoes
1 Avocado
1 handful Arugula
2 Tbsps Canola oil
2 Tbsps scallions
How healthy are the main ingredients?
potatoArugulaMustardsugaronionLime

Preparation steps

1.

Rinse the potatoes and steam for about 20 minutes. Cool briefly, peel while still warm and cut into slices.

2.

Peel and finely chop the onion. Simmer the onion and broth for about 5 minutes. Remove from the heat, stir in the vinegar, lime juice and mustard and season with salt, pepper and sugar. Pour the broth over the potatoes and mix well.

3.

Rinse and halve the tomatoes. Quarter the avocado, remove the pit and cut into slices. Rinse the arugula and shake dry.

4.

Mix the oil, chives, tomatoes, arugula and avocado into the potato mixture. Season to taste. Serve immediately.