Potato Salad with Turkey
Nutritional values
(Percentage of daily recommendation)
| Calorie | 937 cal. | (45 %) | ||
| Protein | 40.97 g | (42 %) | ||
| Fat | 57.7 g | (50 %) | ||
| Carbohydrates | 65.85 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.49 g | (25 %) |
| Vitamin A | 227.95 mg | (28,494 %) | ||
| Vitamin D | 2.16 μg | (11 %) | ||
| Vitamin E | 9.12 mg | (76 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.55 mg | (50 %) | ||
| Niacin | 18.67 mg | (156 %) | ||
| Vitamin B₆ | 1.14 mg | (81 %) | ||
| Folate | 85.77 μg | (29 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.02 μg | (9 %) | ||
| Vitamin B₁₂ | 1.55 μg | (52 %) | ||
| Vitamin C | 37.03 mg | (39 %) | ||
| Potassium | 1,205.09 mg | (30 %) | ||
| Calcium | 115.05 mg | (12 %) | ||
| Magnesium | 72.95 mg | (24 %) | ||
| Iron | 2.27 mg | (15 %) | ||
| Iodine | 54.3 μg | (27 %) | ||
| Zinc | 2.34 mg | (29 %) | ||
| Saturated fatty acids | 8.49 g | |||
| Cholesterol | 255 mg |
Ingredients
- Ingredients
- 4 eggs
- 500 grams waxy potatoes
- 400 grams turkey breasts
- 4 Tbsps Canola oil
- salt
- white peppers
- 400 grams large Pickle
- 3 sweet-tart Apple (such as Jonagold)
- 2 Tbsps lemon juice
- 2 red onions
- 200 grams Mayonnaise
- 4 handfuls Cress
Preparation steps
Cook the eggs about 10 minutes, then leave to cool. Rinse the potatoes and cook until tender for about 20 minutes. Roast the turkey breast in canola oil in a frying pan at low temperature, turning periodically for about 10 minutes. Season with a little salt and pepper. Allow to cool after cooking and cut into slices.
Drain the pickles and keep some pickle juice. Cut the cucumber into slices. Rinse the apples, remove the core and seeds and cut into thin columns. Drizzle with the lemon juice. Peel the onion, cut in half lengthwise and cut into rings.
Peel the eggs and cut into quarters. Peel the potatoes and cut into slices.
Mix the salad with 2-3 tablespoons of pickle juice and season with salt and pepper. Place approximately 2 tablespoons mayonnaise in each salad bowl. Place the apple slices on top and sprinkle about half of the watercress in it. Layer the potatoes. Add 1-2 tablespoons mayonnaise. Now add the onion slices, pickles and turkey breast and pour the rest of mayonnaise on top. Place the eggs on the salad and sprinkle with the remaining watercress.
