Potato Salad with Egg and Yogurt

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Potato Salad with Egg and Yogurt
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
297
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie297 cal.(14 %)
Protein16 g(16 %)
Fat7 g(6 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.6 μg(8 %)
Vitamin E1.3 mg(11 %)
Vitamin K28.5 μg(48 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.7 mg(64 %)
Vitamin B₆0.5 mg(36 %)
Folate136 μg(45 %)
Pantothenic acid2.2 mg(37 %)
Biotin18.9 μg(42 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C49 mg(52 %)
Potassium1,051 mg(26 %)
Calcium119 mg(12 %)
Magnesium76 mg(25 %)
Iron3.7 mg(25 %)
Iodine16 μg(8 %)
Zinc2.4 mg(30 %)
Saturated fatty acids2.4 g
Uric acid86 mg
Cholesterol222 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
800 grams new potatoes
salt
200 grams Peas
4 eggs
150 grams Greek Yogurt (0.1% fat)
150 milliliters Vegetable broth
1 tsp hot Mustard
2 Tbsps scallions
2 Tbsps Wine vinegar
How healthy are the main ingredients?
potatoMustardsaltegg

Preparation steps

1.

Rinse the potatoes thoroughly and boil in salted water for about 30 minutes until tender.

2.

Blanch the peas in salted water for 2-3 minutes, rinse cold and drain. Hard-boil the eggs for about 10 minutes, rinse cold, peel and cut into wedges.

3.

Drain the potatoes and allow to cool.

4.

For the dressing, mix the yogurt with the broth, the mustard, the chives and the vinegar and season with salt and pepper.

Cut the potatoes into cubes and mix into the dressing along with the peas and the eggs.

Marinate for about 10 minutes and season to taste before serving.

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