Potato Salad with Eggs

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Potato Salad with Eggs
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
320
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie320 cal.(15 %)
Protein11 g(11 %)
Fat15 g(13 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.6 μg(8 %)
Vitamin E7.4 mg(62 %)
Vitamin K9.6 μg(16 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.4 mg(29 %)
Folate73 μg(24 %)
Pantothenic acid1.7 mg(28 %)
Biotin14.8 μg(33 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C40 mg(42 %)
Potassium889 mg(22 %)
Calcium70 mg(7 %)
Magnesium58 mg(19 %)
Iron3.1 mg(21 %)
Iodine13 μg(7 %)
Zinc1.8 mg(23 %)
Saturated fatty acids2.6 g
Uric acid38 mg
Cholesterol218 mg
Complete sugar3 g

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
How healthy are the main ingredients?
potatoMustardCarawayeggsalt

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.