Potato Salad with Bacon and Tomatoes
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
414
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 10.56 g | (11 %) | ||
| Fat | 23.09 g | (20 %) | ||
| Carbohydrates | 48.09 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.37 g | (18 %) |
more nutritional values
| Vitamin A | 192.75 mg | (24,094 %) | ||
| Vitamin D | 0.35 μg | (2 %) | ||
| Vitamin E | 1.01 mg | (8 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 4.47 mg | (37 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 46.48 μg | (15 %) | ||
| Pantothenic acid | 0.29 mg | (5 %) | ||
| Biotin | 3.11 μg | (7 %) | ||
| Vitamin B₁₂ | 0.18 μg | (6 %) | ||
| Vitamin C | 48.55 mg | (51 %) | ||
| Potassium | 1,249.4 mg | (31 %) | ||
| Calcium | 98.39 mg | (10 %) | ||
| Magnesium | 47.05 mg | (16 %) | ||
| Iron | 2.11 mg | (14 %) | ||
| Iodine | 4.15 μg | (2 %) | ||
| Zinc | 0.94 mg | (12 %) | ||
| Saturated fatty acids | 9.01 g | |||
| Cholesterol | 47.36 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 800 grams waxy potatoes
- salt
- 100 grams Bacon (sliced)
- 200 grams Cherry tomatoes
- 1 Lettuce
- 2 scallions
- 4 Pickle (with marinade)
- 100 grams Whipped cream
- 2 Tbsps Yogurt (0.1% fat)
- 2 Tbsps Mayonnaise
- 2 Tbsps White vinegar
- 1 Tbsp scallions
- peppers
Preparation steps
1.
Peel and rinse potatoes, cut into small cubes and cook in salted water for about 15 minutes or until done.
2.
Cut bacon into small pieces and cook until crispy in a hot nonstick pan. Drain on paper towels. Rinse and halve tomatoes. Rinse and spin dry lettuce, cut into strips. Rinse and dry scallions, cut into rings. Chop pickles finely. Combine 2-3 tablespoons of pickle marinade with sour cream, yogurt, mayonnaise, vinegar and chives. Season with salt and pepper. Drain potatoes well. Combine potatoes with all other salad ingredients and toss with the dressing. Season to taste and serve.
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