Potato Salad with Black Pudding
Nutritional values
(Percentage of daily recommendation)
| Calorie | 618 cal. | (29 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 29.9 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 786 mg | (20 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 600 grams waxy potatoes
- 1 shallot
- 1 bunch Chives
- 125 milliliters Beef broth
- 2 tart Apple
- 300 grams Blood sausage
- 2 Tbsps butter
- 1 tsp sharp Mustard
- 2 Tbsps Wine vinegar
- 5 Tbsps sunflower oil
- white peppers
- 1 pinch sugar
- salt
Preparation steps
Scrub the potatoes thoroughly and cook in boiling salted water for about 30 minutes. Let cool slightly. Peel the shallot and finely dice. Rinse the chives, pat dry and cut into thin rings.
Whisk the mustard, vinegar and sugar together and season with salt and pepper. Whisk in the oil then add the shallot. Peel the potatoes, cut into thin slices and add to the marinade. Pour the warm broth over the potatoes and toss to combine. Let stand. Peel the apples, quarter, core and thinly slice. Cut the blood sausage into 1 cm (approximately 1/3 inch) thick slices.
In a pan, melt the butter and sauté the apples until softened. Let cool. Add the blood sausage and sauté until crispy.
Season the potato salad with salt, pepper and vinegar and sprinkle with chives. Serve the apples and blood sausage over the salad.
