Potato Salad with Sauerkraut

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Potato Salad with Sauerkraut
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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)
Calorie371 cal.(18 %)
Protein11 g(11 %)
Fat19 g(16 %)
Carbohydrates36 g(24 %)
Sugar added2 g(8 %)
Roughage3.9 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin K27.9 μg(47 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.5 mg(36 %)
Folate57 μg(19 %)
Pantothenic acid0.9 mg(15 %)
Biotin1.4 μg(3 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C49 mg(52 %)
Potassium962 mg(24 %)
Calcium148 mg(15 %)
Magnesium61 mg(20 %)
Iron2.3 mg(15 %)
Iodine37 μg(19 %)
Zinc1.4 mg(18 %)
Saturated fatty acids7 g
Uric acid43 mg
Cholesterol26 mg
Complete sugar6 g

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)
How healthy are the main ingredients?
potatoSauerkrautFetaonionCarawaysalt

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.