Potato Salad with Yogurt Sauce

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Potato Salad with Yogurt Sauce
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
251
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie251 cal.(12 %)
Protein10 g(10 %)
Fat4 g(3 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage3.3 g(11 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.8 μg(4 %)
Vitamin E0.8 mg(7 %)
Vitamin K32.5 μg(54 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.5 mg(36 %)
Folate67 μg(22 %)
Pantothenic acid1.6 mg(27 %)
Biotin9.5 μg(21 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C55 mg(58 %)
Potassium1,100 mg(28 %)
Calcium104 mg(10 %)
Magnesium67 mg(22 %)
Iron3 mg(20 %)
Iodine13 μg(7 %)
Zinc1.7 mg(21 %)
Saturated fatty acids1.6 g
Uric acid48 mg
Cholesterol113 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
1 kilogram small, waxy potatoes
salt
1 tsp Caraway
2 eggs
1 handful Arugula
2 Tbsps freshly chopped Fresh herbs (chives and dill)
150 grams Yogurt (0.1% fat)
1 Tbsp lemon juice
peppers
How healthy are the main ingredients?
potatoArugulasaltCarawayegg

Preparation steps

1.

Rinse potatoes and boil in salted water with caraway seeds for about 25 minutes or until done. Drain and cool until lukewarm.

2.

Hardboil eggs, peel and chop. Rinse and spin dry arugula. Combine with herbs and set 1-2 tablespoons aside for garnishing. Combine remaining herb mixture with yogurt, lemon juice, 1-2 tablespoons of water and eggs. Season with salt and pepper.

3.

Place potatoes onto plate, drizzle with yogurt sauce and garnish with herbs. Serve. 

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