Potato Salad with Sauerkraut and Onions
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h.
Ready in
Calories:
202
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 29.6 μg | (49 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 686 mg | (17 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams waxy, small potatoes
- 1 Red onion
- 250 grams Sauerkraut
- 1 Tbsp Caper
- 2 Tbsps lemon juice
- ½ tsp sugar
- salt
- 1 generous pinch ground Caraway
- ½ tsp Mustard
- white peppers
- 4 Tbsps Canola oil
- freshly ground peppers
Preparation steps
1.
Scrub potatoes and cook in a steamer for 25-30 minutes. Remove and let cool. Peel potatoes and cut into strips or bite-sized pieces.
2.
Peel and halve onion, cut into narrow strips. Place sauerekraut in a colander and drain well, loosen with a fork. Drain capers. Whisk lemon juice, mustard and oil together, season with sugar, salt, ground caraway and white pepper. Combine potatoes with sauerkraut and sprinkle with onion and capers. Toss with the dressing and season with freshly ground pepper. Let rest for at least 30 minutes and serve.
