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Potato Salad with Purslane
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 50 mins
Calories:
319
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 50.1 μg | (84 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 890 mg | (22 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Rinse the potatoes and steam about 30 minutes. Peel, let evaporate and cut into slices. Toast the pine nuts in a frying pan until golden brown. Trim, rinse and drain the purslane well. Peel the eggs, halve, remove the yolk and finely chop the egg whites.
2.
Puree the egg yolks with the mustard, oil and lukewarm broth in blender finely and season with salt and pepper. Mix with the potatoes and purslane and season with salt and pepper. Serve sprinkled with the pine nuts and egg.
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