Potato Salad with White Wine Vinegar and Wild Garlic
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
282
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,016 mg | (25 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram waxy potatoes
- salt
- 2 shallots
- 175 milliliters Vegetable broth
- 3 Tbsps White vinegar
- 2 tsps grainy Mustard
- 1 pinch sugar
- peppers
- 1 handful Wild garlic
- 4 Tbsps sunflower oil
Preparation steps
1.
Scrub the potatoes thoroughly and cook in boiling salted water for around 30 minutes, until fork-tender. Peel, let cool then slice and place in a bowl.
2.
Peel the shallot and cut into thin rings. Combine the broth, vinegar, mustard and sugar in a small saucepan. Season with salt and pepper then bring to a boil. Pour over potatoes, gently toss to combine then set aside for about 30 minutes.
3.
Meanwhile, rinse the wild garlic, pluck the leaves and julienne. Mix into the potato salad along with the oil. Season with salt and pepper.
