Potato Salad with Egg, Herbs, and Smoked Salmon
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
638
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 638 cal. | (30 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.3 μg | (27 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,219 mg | (30 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 252 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- salt
- 6 Tbsps Mayonnaise
- 2 Tbsps Natural yogurt
- 2 Tbsps Crème fraiche
- 1 tsp medium hot Mustard
- 1 Tbsp Caper (jarred)
- salt
- freshly ground peppers
- 1 tsp freshly chopped Dill
- 1 Tbsp scallions
- 2 eggs
- 1 bunch Cress (to taste)
- 400 grams Smoked salmon (sliced)
- Dill (for garnish)
Preparation steps
1.
Rinse the potatoes and cook for 25 minutes in boiling salted water.
2.
Mix the yogurt, sour cream, mustard, capers, and some caper liquid. Season to taste with salt and pepper, then mix in the freshly chopped herbs.
3.
Cook the eggs in boiling water for 10 minutes, until cooked. Drain, rinse under cold water, peel, and let cool completely.
4.
Drain the potatoes, and let dry slightly. Peel and let cool. Slice and mix with the mayonnaise mixture. Let matainte together for 20 minutes, then season to taste. Chop the eggs and the watercress.
5.
Serve the potato salad on a plate, and top with the sliced salmon. Serve, garnished with chopped eggs, watercress, and a few sprigs of dill.
