Potato Salad with Endive

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Potato Salad with Endive
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
393
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie393 cal.(19 %)
Protein8 g(8 %)
Fat23 g(20 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E17 mg(142 %)
Vitamin K5.3 μg(9 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.5 mg(36 %)
Folate62 μg(21 %)
Pantothenic acid1 mg(17 %)
Biotin9.3 μg(21 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C43 mg(45 %)
Potassium962 mg(24 %)
Calcium55 mg(6 %)
Magnesium92 mg(31 %)
Iron2.9 mg(19 %)
Iodine8 μg(4 %)
Zinc1.7 mg(21 %)
Saturated fatty acids2.5 g
Uric acid40 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
800 grams waxy potatoes
1 head Endive
1 onion
1 tsp Mustard
125 milliliters Vegetable broth
8 Tbsps sunflower oil
4 Tbsps Wine vinegar
salt
freshly ground peppers
2 Tbsps scallions
3 Tbsps roasted Sunflower seed
How healthy are the main ingredients?
potatoEndiveSunflower seedMustardonionsalt

Preparation steps

1.

Rinse the potatoes and boil for about 25 minutes in salted water. Allow to cool slightly before peeling and cutting into slices.

2.

Meanwhile, rinse and trim the endive and tear into bite-sized pieces.

Peel the onion and chop finely. Mix with the mustard, hot vegetable broth, oil and vinegar. Season with salt and pepper and stir in the onion.

3.

Place the potato slices, along with the endive leaves, in the marinade and allow to soak.

Serve showered with chives and sunflower seeds.

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