Potato Salad with Eggs and Capers
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
221
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 221 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 492 mg | (12 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 eggs
- 4 small potatoes (red)
- 1 Tbsp Caper
- 1 small onion
- salt
- peppers
- 4 Tbsps White vinegar
- 3 Tbsps vegetable oil
Preparation steps
1.
Hard boil the eggs. Remove from the pot, peel, and slice. Cook the potatoes in boiling salted water for 25-30 minutes. Drain well and slice. Stack the sliced eggs and potatoes in an alternating pattern on a plate.
2.
For the dressing, finely dice the onion. Coarsely chop the capers, and mix with the onion and vinegar. Season to taste with salt and pepper. Let marinate for 20 minutes. Mix in the oil, then drizzle over the potato stacks and serve.
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