Potato Salad with Cherry Tomatoes and Bacon
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
550
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 54 μg | (90 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,039 mg | (26 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 350 grams new potatoes
- 75 grams smoked Bacon
- 115 grams Cherry tomatoes
- 4 scallions
- 1 Tbsp fresh Basil
- 1 Tbsp chopped fresh parsley
- 1 Tbsp lemon juice
- Sea salt
- black peppers
- 50 grams Lettuce
- 2 Tbsps Safflower oil
- 2 Tbsps Vinegar
Preparation steps
1.
Scrub the potatoes thoroughly and halve. Cut the bacon into strips. Rinse the cherry tomatoes, pat dry and cut in half. Rinse scallions and diagonally slice. Rinse herbs, shake dry and chop finely.
2.
Boil the potatoes in lightly salted water, about 20 minutes. Fry bacon until crisp in a pan. Drain on paper towels. Place all prepared ingredients in a bowl and mix. Season with lemon juice, salt and pepper.
3.
Rinse lettuce leaves, shake dry and place in 4 small bowls. Drizzle with oil and vinegar drizzle, top with potato salad and serve.
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