Low Calorie Lunch

Potato Salad with Cucumber

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Average: 5 (2 votes)
(2 votes)
Potato Salad with Cucumber
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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
318
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie318 kcal(15 %)
Protein6.98 g(7 %)
Fat17.68 g(15 %)
Carbohydrates41.7 g(28 %)
Sugar added0 g(0 %)
Roughage5.19 g(17 %)
Vitamin A21.17 mg(2,646 %)
Vitamin D0 μg(0 %)
Vitamin E0.04 mg(0 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.08 mg(7 %)
Niacin2.48 mg(21 %)
Vitamin B₆0.35 mg(25 %)
Folate48.06 μg(16 %)
Pantothenic acid0.25 mg(4 %)
Biotin1.99 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C43.12 mg(45 %)
Potassium1,149.12 mg(29 %)
Calcium51.24 mg(5 %)
Magnesium47.82 mg(16 %)
Iron1.82 mg(12 %)
Iodine0.75 μg(0 %)
Zinc0.64 mg(8 %)
Saturated fatty acids1.93 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
800 grams waxy potatoes
salt
1 Cucumber
1 onion
125 milliliters Beef broth
1 tsp spicy Mustard
4 Tbsps White vinegar
freshly ground peppers
sugar
1 handful Chives
5 Tbsps sunflower oil
How healthy are the main ingredients?
potatoChivesMustardsaltCucumberonion

Preparation steps

1.

Scrub and rinse the potatoes and cook in boiling salted water for about 25 minutes. Drain, let evaporate, peel and let cool.

2.

Rinse the cucumber, halve lengthwise, cut into thin slices and sprinkle with salt. Let infuse for approximately 20 minutes and press out any resulting liquid.

3.

Peel the onion, cut into fine cubes and put in a pot. Add the broth and bring to a boil. Stir in the mustard and vinegar, season with salt, pepper and a pinch of sugar and remove from heat. Cut the potatoes into slices. Pour the hot broth over the potatoes, mix gently and let stand for about 20 minutes. Rinse the chives, shake dry and cut into small rings. Add the cucumber, the oil and the chives to the potato salad and mix well. Season to taste again and serve.