Potato Salad with Eggs
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
320
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 600 grams young potatoes
- 1 tsp Caraway
- 3 hardboiled eggs
- 1 scallion (cut into fine rings)
- 5 Tbsps White vinegar
- 3 Tbsps sunflower oil
- salt
- freshly ground peppers
- 1 tsp Mustard
- 100 milliliters Vegetable broth
- 1 Tbsp scallions
Preparation steps
1.
Cook potatoes in salted water with caraway seeds for about 25 minutes. Drain, cool and peel, cut into slices. Heat broth and vinegar, season with salt, pepper and mustard. Pour over potatoes and stir well.stir. Add oil and scallion, season with pepper and place into a bowl. Peel eggs and halve.
2.
Top salad with egg halves and sprinkle with chives. Serve.
