Potato Salad with Mayonnaise, Egg and Tuna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 65.3 μg | (109 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 160 mg | (168 %) | ||
| Potassium | 1,302 mg | (33 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 8 g |
Ingredients
- 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
Preparation steps
Peel, rinse and dice the potatoes into small cubes. Cook in salted water about 15 minutes. Drain and let cool.
Preheat oven broiler.
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.
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.
