Potato Salad with Fresh Herbs
Potato salad with fresh herbs - Energy bundle with green pop
Healthy, because
Even smarter
Nutritional values
Arugula, Dill and Mint score with various essential oils. In combination, they become a small health miracle: They counteract flatulence, stomach pain and nausea and leave harmful pathogens little chance.
The potato salad with fresh herbs makes a good figure both as a main course and as a side dish. If you like, you can wonderfully adapt the herbs to your own taste and combine them over and over again.
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,020 mg | (26 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 36 ozs elongated small potatoes
- salt
- 1 garlic clove
- 1 ½ ozs mixed Fresh herbs (2 handfuls; arugula, dill, mint)
- 1 organic lemon (juice and peel)
- 6 Tbsps olive oil
- peppers
- 1 oz Parmesan
Kitchen utensils
Preparation steps
Clean and wash the potatoes and bring to the boil in salted water. Cook over medium heat for about 25 minutes.
Meanwhile, peel and chop garlic. Wash herbs and shake dry. Pluck off dill tips and mint leaves. Set aside half of the herbs and finely puree the rest with garlic, lemon juice and zest, and olive oil in a blender. Season the dressing with salt and pepper.
Drain potatoes, allow to steam and cool. Coarsely grate the Parmesan cheese. Mix lukewarm potatoes with dressing and arrange on a platter. Mix in cheese and sprinkle remaining herbs on top.
