Potato Salad with Watercress
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
208
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 208 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 44.8 μg | (75 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams waxy potatoes
- 1 handful Watercress
- 1 shallot
- 100 milliliters Vegetable broth
- ½ organic lemon (juiced)
- 1 tsp spicy Mustard
- Sea salt
- freshly ground peppers
- 2 Tbsps freshly chopped Chervil
- 2 Tbsps olive oil
- 2 Tbsps grapeseed oil
- 2 Tbsps White vinegar
Preparation steps
1.
Steam the potatoes for 30 minutes. Peel, cool slightly, and cut into slices. Coarsely chop the watercress, setting aside a few leaves for garnish.
2.
Peel and finely dice the shallot. Bring the vegetable broth and shallots to a boil, then pour over the potatoes. Mix in the mustard and lemon juice, and season to taste with salt and pepper. Let marinate for 15 minutes, then mix in the watercress, chervil, oil, and vinegar. Adjust the seasoning, garnish with the remaining watercress, and serve.
