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Potato Salad with Egg and Red Onions
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr 25 mins
Calories:
368
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 38.2 μg | (64 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,244 mg | (31 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 800 grams small, waxy potatoes
- salt
- 250 grams fresh Broad bean (peeled)
- 200 grams fresh, yellow Beans
- 4 eggs
- 2 red onions
- 3 Tbsps olive oil
- 120 milliliters Vegetable broth
- 40 milliliters White vinegar
- 1 Tbsp freshly chopped parsley
- 1 tsp medium hot Mustard
- freshly ground peppers
Preparation steps
1.
Rinse the potatoes and cook for 25-30 minutes in boiling salted water. Drain, let dry, and halve crosswise.
2.
Rinse and trim the beans, then blanch for 5-6 minutes in boiling water with a pinch of salt. Transfer to a cold water bath, then drain well.
3.
Cook the eggs in boiling water for 10 minutes. Transfer to a cold water bath and peel.
4.
Peel and finely dice the onions. Sweat in a pan with 1 tablespoon of oil. Add the broth, and half of the vinegar, and simmer for 10 minutes over medium heat.
5.
Mix the potatoes with the beans, the herbs, and the warm marinade. Marinate for 20 minutes, then stir in the mustard, remaining oil, remaining vinegar, salt, and pepper. Divide onto plates. Quarter the eggs, and use as a garnish for the salad.
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