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Potato Salad with Egg and Yogurt
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 55 mins
Calories:
297
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 28.5 μg | (48 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,051 mg | (26 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 222 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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
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.
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