Potato Salad with Zucchini and Mushrooms
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(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
191
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 191 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams waxy potatoes
- 400 grams Zucchini
- 150 grams small button Mushroom
- ½ bunch Chervil
- 4 Tbsps vegetable oil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse potatoes and steam over a pot of salted water, about 35 minutes. Remove from pan and let cool, then peel and cut into slices. Rinse zucchini, trim ends, halve lengthwise and cut into slices.
2.
Blanch zucchini in salted boiling water, about 8 minutes. Drain, rinse with cold water and let drain again. Combine zucchini and potato slices in a bowl. Wipe mushrooms clean with a paper towel, slice thinly and add to the bowl.
3.
Mix oil with salt and pepper to taste. Pour dressing on the salad and toss gently to combine. Rinse parsley and strip leaves from stems. Just before serving, sprinkle salad with parsley leaves and season with freshly ground pepper. Serve warm or at room temperature.
