Potato Salad with Mixed Greens
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
617
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 617 cal. | (29 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 33.8 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,012 mg | (25 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams potatoes (waxy)
- 1 handful lamb's lettuce (or mixed greens)
- 1 shallot
- 6 slices Bacon
- 150 milliliters Beef broth
- 3 Tbsps vegetable oil
- 3 Tbsps Red wine vinegar
- 1 Tbsp scallions
- 2 Tbsps parsley (chopped)
- 3 Tbsps Crème fraiche
- salt
- freshly ground pepper
Preparation steps
1.
Rinse potatoes and pat dry. Boil for 30 minutes.
2.
Rinse lettuce and pat dry.
3.
Peel shallot and finely chop.
4.
Arrange lettuce on a plate.
5.
Heat broth with vinegar and shallot. Remove from heat, add oil and season with salt and pepper.
6.
Peel potatoes while still hot, slice and mix with 3/4 of the marinade. Season again, mix in parsley and place in the center of the plate.
7.
Fry bacon in a pan without oil and add to the salad.
8.
Stir chives into creme fraiche. Drizzle marinade over the lettuce and serve.
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