Low Calorie Lunch
Potato Salad with Cucumber
(4 votes)
(4 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
291
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 40.8 μg | (68 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,022 mg | (26 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
