Potato Salad with Italian Dressing
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
390
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 390 kcal | (19 %) | ||
| Protein | 11.9 g | (12 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 39 g | (26 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram new potatoes
- salt
- 2 onions
- 250 milliliters Chicken broth (finished product)
- 4 Tbsps olive oil
- white peppers (freshly ground)
- 3 Tbsps balsamic vinegar
- 4 Tomatoes
- 1 Fennel bulb
- 1 bunch Basil
- 4 slices Italian Mortadella
Preparation steps
1.
Rinse the potatoes and boil in salted water for 20 minutes.
2.
Peel and dice the onions. Heat the broth and cook the onions for 5 minutes. Stir in the olive oil and season heavily with salt, pepper and balsamic vinegar.
3.
Drain the potatoes, peel and cut into slices. Pour the hot broth over the potatoes and let soak for 30 minutes.
4.
Rinse the tomatoes, remove the stems and cut into wedges. Rinse the fennel brush, remove the stems and leaves and cut into strips. Rinse the basil, shake dry and pluck from the stems. Mix all of these ingredients with the potatoes. Roll the mortadella and garnish the salad with it.
