Potato Salad with Vegetables
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
474
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 39 μg | (65 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 901 mg | (23 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 150 grams green Peas (frozen)
- 2 carrots
- 400 grams waxy potatoes (cooked the previous day)
- 2 Apple (sour)
- 1 Tbsp lemon juice
- salt
- 2 Pickled cucumbers
- 300 grams Sour cream
- freshly ground peppers
- 4 Tbsps Mayonnaise (for dressing)
- fresh Chervil (to garnish)
Preparation steps
1.
Thaw the peas. Peel and trim the carrots, potatoes and apples and cut into small cubes. Mix the apple cubes immediately with lemon juice. Blanch the carrots and peas in salted water for 2 minutes. Rinse under cold water and drain well.
2.
Drain and finely chop the dill pickles. Mix the sour cream with a little cucumber liquid and season with salt and pepper. Mix the vegetables with the potatoes and mix in the apples and sour cream.
Serve in a bowl, dressed with mayonnaise dots and garnished with chervil.
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