Potato Salad with Sauerkraut
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
371
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 962 mg | (24 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- 1 onion
- 4 Tbsps Canola oil
- ½ tsp Caraway
- ½ tsp peppercorns
- 200 grams Sauerkraut
- 250 milliliters Vegetable broth
- 1 tsp lemon zest
- salt
- freshly ground peppers
- sugar
- 2 Tbsps dark balsamic vinegar
- 150 grams Feta
- 2 Tbsps Caper
- Cress (for garnish)
Preparation steps
1.
Rinse the potatoes and steam for 30 minutes.
2.
Peel and finely dice the onion. Heat 1 tablespoon of oil in a pan, and sweat the onion. Crush the caraway seed and pepper in a mortar. Add to the onions, then mix in the drained sauerkraut. Deglaze with the broth and simmer gently for 10 minutes.
3.
Cool the potatoes briefly. Peel the potatoes, cut into slices, then arrange on plates. Add the remaining oil and the lemon zest to the sauerkraut mixture, then season to taste with salt, pepper, and sugar. Top the poatoes with the sauerkraut mixture, then let it cool to room temperature. Drizzle with the balsamic vinegar. Crumble the feta cheese. Sprinkle the feta cheese and the capers over the salad. Garnish with the watercress and serve.
