back to cookbook
Potato Salad with Mushrooms
5
Average: 5 (1 vote)
(1 vote)
Rate recipe
Show all reviews
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
396
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 396 cal. | (19 %) | ||
Protein | 17 g | (17 %) | ||
Fat | 20 g | (17 %) | ||
Carbohydrates | 36 g | (24 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 4.4 g | (15 %) |
more nutritional values
Vitamin A | 0.2 mg | (25 %) | ||
Vitamin D | 9.3 μg | (47 %) | ||
Vitamin E | 2.5 mg | (21 %) | ||
Vitamin K | 19.4 μg | (32 %) | ||
Vitamin B₁ | 0.3 mg | (30 %) | ||
Vitamin B₂ | 0.5 mg | (45 %) | ||
Niacin | 16.2 mg | (135 %) | ||
Vitamin B₆ | 0.5 mg | (36 %) | ||
Folate | 68 μg | (23 %) | ||
Pantothenic acid | 2.6 mg | (43 %) | ||
Biotin | 18.2 μg | (40 %) | ||
Vitamin B₁₂ | 0.7 μg | (23 %) | ||
Vitamin C | 43 mg | (45 %) | ||
Potassium | 1,151 mg | (29 %) | ||
Calcium | 94 mg | (9 %) | ||
Magnesium | 76 mg | (25 %) | ||
Iron | 5.1 mg | (34 %) | ||
Iodine | 32 μg | (16 %) | ||
Zinc | 1.9 mg | (24 %) | ||
Saturated fatty acids | 6.5 g | |||
Uric acid | 155 mg | |||
Cholesterol | 121 mg | |||
Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 0.8 kilogram small cooked potatoes
- 1 small onion
- 2 Tbsps butter
- 1 can whole button Mushroom
- 10 Quail egg (hardboiled)
- 150 grams Anchovy fillet (in oil)
- 12 caperberry (from a jar)
- 3 Tbsps Caper
- For the dressing
- 4 Tbsps white balsamic vinegar
- 50 milliliters Vegetable broth
- 4 Tbsps olive oil
- salt
- peppers
- 2 Tbsps scallions
back to cookbook
print shopping list
Preparation steps
1.
Peel potatoes and cut in half if necessary. Peel onion and chop finely. Melt butter in a pan and cook potatoes with onion. Set aside and let cool.
2.
Drain mushrooms. Peel quail eggs. Chop anchovy fillets and drain capers. Combine all salad ingredients, including potatoes, in a bowl and mix together gently.
3.
For the dressing: combine all ingredients in a bowl and mix well. Pour over salad and let rest for about 30 minutes. Season to taste and serve.
Related Recipes
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Tags
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week