Potato Salad with Bell Peppers
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
330
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 161 mg | (169 %) | ||
| Potassium | 1,035 mg | (26 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams potatoes (waxy)
- 1 shallot
- 2 Bell pepper
- 4 scallions
- 100 grams Cheese (such as Emmentaler, Gouda)
- ½ bunch Chives
- 200 milliliters Vegetable broth
- 3 Tbsps White vinegar
- 3 Tbsps vegetable oil
- salt
- freshly ground peppers
Preparation steps
1.
Scrub the potatoes and steam in a pot over boiling water for about 30 minutes. Peel, let moisture evaporate slightly and cut into slices.
2.
Peel the shallot and chop finely.
3.
Rinse bell peppers, cut in half, remove seeds and cut into thin strips.
4.
Rinse scallions, trim and cut diagonally into thin slices.
5.
Cut cheese into strips.
6.
Cut chives into small rings.
7.
Sauté shallot in 1 tablespoon oil and add scallions. Deglaze with broth and pour over the potatoes. Stir in vinegar, bell peppers, cheese and chives and let stand for about 10 minutes. Then add the remaining oil and season with salt and pepper.
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