Potato Salad with Green Beans
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
264
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 989 mg | (25 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams new potatoes
- salt
- 150 grams Green beans
- 1 bunch scallions
- 1 garlic clove
- 3 Tbsps olive oil
- 2 Tbsps Caper
- 100 milliliters Vegetable broth
- 4 Plum tomato
- 100 grams Olives (black)
- 4 Tbsps White vinegar
- freshly ground peppers
Preparation steps
1.
Rinse potatoes thoroughly, cut into quarters or sixths and cook in salted boiling water until tender, about 25 minutes.
2.
Rinse beans and snip off ends. Blanch in salted boiling water, 6-8 minutes. Rinse with cold water and let drain. Slice scallions crosswise into rings. Peel and finely chop garlic.
3.
Heat oil in a pan. Add scallions and garlic and cook briefly. Coarsely chop capers and add to pan. Add broth and simmer about 5 minutes. Drain potatoes and transfer to a bowl, along with the scallion mixture and beans.
4.
Rinse, halve, core and cut tomatoes into wedges. Mix tomatoes, olives and vinegar into the salad. Season with salt and pepper and serve warm or cold.
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