Potato Salad with Smoked Ham and Creamy Mustard Dressing
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(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
650
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 650 cal. | (31 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 60 μg | (100 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 28.8 μg | (64 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,318 mg | (33 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 435 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram waxy potatoes
- salt
- 100 grams mixed Lettuce (such as frisee, radicchio, lollo rosso and bianco)
- 6 hard-boiled eggs
- 100 grams smoked ham (in slices)
- 2 small red onions
- 140 grams Mayonnaise
- 50 grams Whipped cream
- 2 Tbsps Dijon mustard
- Worcestershire sauce
- lemon juice
- freshly ground peppers
Preparation steps
1.
For the potatoes and vegetables: Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25-30 minutes.
2.
Rinse the lettuce and spin dry. Peel and chop the eggs. Thinly slice the ham into thin strips.
3.
Peel the onions and slice into rings.
4.
For the dressing: In a bowl, mix the mayonnaise with the creme fraiche and mustard. Season with worcestershire sauce, lemon juice and pepper to taste.
5.
Drain the potatoes and place in the warm pot for the liquid to evaporate. Allow to cool to lukewarm. Halve or quarter the potatoes depending on size. In a bowl, stir the potatoes with the lettuce, eggs, ham and onions. Add the dressing and toss until coated. Season with salt and pepper to taste. Serve immediately.
