Potato Salad with Mayonnaise, Egg and Tuna

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Potato Salad with Mayonnaise, Egg and Tuna
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
620
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie620 cal.(30 %)
Protein22 g(22 %)
Fat42 g(36 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage8.8 g(29 %)
Vitamin A1.3 mg(163 %)
Vitamin D3 μg(15 %)
Vitamin E11.9 mg(99 %)
Vitamin K65.3 μg(109 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin13.4 mg(112 %)
Vitamin B₆0.9 mg(64 %)
Folate185 μg(62 %)
Pantothenic acid2.2 mg(37 %)
Biotin16.8 μg(37 %)
Vitamin B₁₂2.7 μg(90 %)
Vitamin C160 mg(168 %)
Potassium1,302 mg(33 %)
Calcium88 mg(9 %)
Magnesium106 mg(35 %)
Iron3.9 mg(26 %)
Iodine38 μg(19 %)
Zinc1.8 mg(23 %)
Saturated fatty acids13.8 g
Uric acid191 mg
Cholesterol153 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
600 grams waxy potatoes
salt
2 Red Bell pepper
vegetable oil (for the baking sheet)
2 carrots
250 grams Peas (frozen)
200 grams Tuna (Canned, in water)
100 grams Mayonnaise
2 Tbsps Whipped cream
1 Tbsp Wine vinegar
freshly ground peppers
1 hard-boiled egg
1 Tbsp freshly chopped parsley
How healthy are the main ingredients?
potatoTunaMayonnaiseWhipped creamparsleysalt

Preparation steps

1.

Peel, rinse and dice the potatoes into small cubes. Cook in salted water about 15 minutes. Drain and let cool.

2.

Preheat oven broiler.

3.

Rinse the bell peppers, cut in half, trim and remove seeds. Place skin-side up on an oiled baking sheet and cook under the oven broiler until the skin starts to blister, watching carefully. Remove from oven, cover with a towel and allow to cool. Remove the skin and cut the flesh into strips. Peel carrots and dice finely. Add along with the peas to a pot of boiling salted water and cook about 2 minutes, then rinse and drain. Drain the tuna well and shred into pieces.

4.

For the dressing, mix the mayonnaise with cream fraiche and vinegar and season with salt and pepper. Toss prepared ingredients with the dressing and pour into bowls. Peel egg and cut into quarters. Add to the salads and serve sprinkled with parsley.