Potato Salad with Yogurt Sauce

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Potato Salad with Yogurt Sauce
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
225
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie225 kcal(11 %)
Protein12.01 g(12 %)
Fat1.85 g(2 %)
Carbohydrates47.35 g(32 %)
Sugar added0 g(0 %)
Roughage5.31 g(18 %)
Vitamin A128.81 mg(16,101 %)
Vitamin D1.32 μg(7 %)
Vitamin E2.23 mg(19 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.17 mg(15 %)
Niacin2.78 mg(23 %)
Vitamin B₆0.34 mg(24 %)
Folate60.18 μg(20 %)
Pantothenic acid0.01 mg(0 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C47.52 mg(50 %)
Potassium1,352.3 mg(34 %)
Calcium108.3 mg(11 %)
Magnesium43.55 mg(15 %)
Iron1.99 mg(13 %)
Iodine26.4 μg(13 %)
Zinc0.56 mg(7 %)
Saturated fatty acids0.44 g
Cholesterol78.1 mg

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.