Read on below ad
Potato Salad with Yogurt Dressing
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 1 hr 15 mins
Calories:
264
calories
Calories
Read on below ad
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,088 mg | (27 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Read on below ad
Ingredients
for
4
- Ingredients
- 1 kilogram waxy potatoes
- salt
- 4 Pickled cucumbers (with water)
- 150 grams Yogurt (0.1% fat)
- 50 grams Crème fraiche
- peppers
- 50 grams Smoked bacon
- freshly chopped parsley (to garnish)
Preparation steps
1.
Peel, rinse and boil the potatoes in salted water for about 25 minutes. Leave to cool and then cut into slices.
Chop the pickles into small cubes. Mix 3-4 tablespoons of the pickled water with the yogurt and creme fraiche until smooth. Season with salt and pepper.
2.
Fry the bacon until crispy in a nonstick pan. Drain on paper towels.
3.
Season the salad, shower with bacon and serve garnished with parsley.
Read on below ad