Potato Salad with Yogurt and Eggs
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
445
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 18.6 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,048 mg | (26 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Boiled potato
- 4 sprigs mint
- 4 eggs
- 3 garlic cloves
- 2 tsps grainy Dijon mustard
- 200 grams Greek Yogurt (0.1% fat)
- 4 Tbsps Mayonnaise
- salt
- peppers
- 2 Tbsps Caper
- mint (cut into strips)
Preparation steps
1.
Peel and dice potatoes. Rinse mint, shake dry and cut leaves into thin strips. Cook eggs for 8 minutes in boiled water or until hard-boiled, rinse in cold water and peel, halve. Peel and chop garlic.
2.
Whisk garlic, mustard, yogurt and mayonnaise until smooth and season with salt and pepper. Add capers and mint, combine with diced potatoes.
3.
Arrange salad in serving bowls, top with eggs and garnish with mint strips. Serve.
