Potato Salad with Mozzarella and Arugula
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
318
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 109.6 μg | (183 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 999 mg | (25 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- salt
- freshly ground peppers
- 2 bunches Arugula (about 150 grams)
- 250 grams Mozzarella
- 1 Red onion
- 1 garlic clove
- 250 milliliters hot Vegetable broth
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
Preparation steps
1.
Scrub the potatoes and cook in salted water for about 25 minutes.
2.
Meanwhile, rinse arugula, trim and spin dry.
3.
Cut mozzarella into slices. Peel onion and finely dice. Press the garlic. Mix both with vegetable broth and season with salt and pepper. Stir in vinegar and oil.
4.
Drain the potatoes, let moisture evaporate and peel immediately. Mash 2 potatoes with a fork while still hot and mix with the salad dressing. Cut the remaining potatoes into thin slices. Arrange potatoes and mozzarella on a large plate with the arugula and drizzle everything with the salad dressing. Serve warm.
