Potato Salad with Feta Cheese and Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 30.4 μg | (68 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,271 mg | (32 %) | ||
| Calcium | 254 mg | (25 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 471 mg | |||
| Complete sugar | 6 g |
Ingredients
Preparation steps
Cook the potatoes in their skins in salted water and then peel them. Cut them into quarters or halves, depending on their size.
Peel and halve the eggs. Rinse the anchovies under cold water, pat dry and cut into small pieces. Rinse the capers and drain. Rinse and trim the scallions and cut into rings. Peel the onions and cut into wide rings.
For the dressing, combine 8 tablespoons of oil with the lemon juice and season with salt and pepper. Beat to a smooth dressing with a whisk.
Arrange the potatoes, eggs, anchovies, capers, olives, scallions, onions and crumbled feta cheese on a large platter. Shower with the herbs and drizzle with the salad dressing. Season lightly with salt and pepper and serve immediately.
Suggestion: Serve with fresh crusty white bread.
