Potato Salad with Spinach and Lemon Zest
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
266
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 290.4 μg | (484 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,197 mg | (30 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams small potatoes (waxy)
- 800 milliliters Vegetable broth
- 300 grams Spinach (baby, fresh)
- 4 Tbsps vegetable oil
- 2 Tbsps White vinegar
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- sugar
- Lemon peel (for garnishing)
Preparation steps
1.
Scrub potatoes thoroughly and peel, if desired.
2.
Bring broth to a boil in a pot. Add potatoes (should be covered with the broth) and simmer for about 25 minutes, Drain, rinse in cold water and drain again. Cut potatoes into slices.
3.
Rinse and spin dry spinach, tear into bite-sized pieces.
4.
Whisk oil with vinegar and lemon juice, season with salt, pepper and a pinch of sugar and fold into potatoes, let rest for about 30 minutes.
5.
Add spinach to potatoes adn arrange in a bowl. Sprinkle with lemon zest and serve.
