Potato Salad with Zucchini and Mushrooms

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Potato Salad with Zucchini and Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
218
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie218 kcal(10 %)
Protein5.21 g(5 %)
Fat14.39 g(12 %)
Carbohydrates22.88 g(15 %)
Sugar added0 g(0 %)
Roughage3.56 g(12 %)
Vitamin A30.53 mg(3,816 %)
Vitamin D0 μg(0 %)
Vitamin E2.13 mg(18 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.31 mg(22 %)
Folate45.15 μg(15 %)
Pantothenic acid0.2 mg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C37.57 mg(40 %)
Potassium832.81 mg(21 %)
Calcium53.74 mg(5 %)
Magnesium36.56 mg(12 %)
Iron1.83 mg(12 %)
Zinc0.68 mg(9 %)
Saturated fatty acids2.09 g
Cholesterol0 mg

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
How healthy are the main ingredients?
potatozucchinisalt

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.