Potato Salad with Basil Dressing
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
450
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 1,388 mg | (35 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pesto
- 4 sprigs fresh Basil
- 2 sprigs fresh parsley
- 2 garlic cloves
- 0.333 cup shelled almonds
- 1 ½ ozs Parmesan (in one piece)
- ⅜ cup olive oil
- 3 Tbsps lemon juice
- Sea salt
- freshly ground peppers
- 8 slices ham (i. e. , parma ham)
Preparation steps
1.
Boil the potatoes in well salted water for approximately 25 minutes until you can pierce them easily with a fork.
2.
Cut the tomatoes in half.
3.
Remove the basil and parsley leaves from the stems. Put the herbs along with the peeled garlic, almonds and parmesan into a food processor. Chop coarsely. Gradually add enough olive oil until you reach the desired consistency. _The pesto shouldn't be too thin!_ Season with the lemon juice, sea salt and pepper.
4.
Drain the potatoes and allow some of the excess water to evaporate. Slice in half and gently mix with the tomatoes and pesto dressing.
5.
Arrange onto plates along with the ham slices. Serve.
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