Potatoes with Creamy Dressing
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
273
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 893 mg | (22 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams small, new potatoes
- 2 Red onions
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 2 sprigs Lemon basil
- 100 grams Yogurt (0.1% fat)
- 2 Tbsps apple cider vinegar
- 200 grams Quark
- 1 pinch sugar
Preparation steps
1.
Scrub potatoes thoroughly and steam for about 20 minutes. Cool briefly.
2.
Peel onions and cut into rings. Cut potatoes into bite-ized pieces. Heat oil in a pan and saute onions until translucent. Add potatoes to the pan and saute for 2-3 minutes, season with salt and pepper. Remove from heat and cool until lukewarm. Arrange in deep plates.
3.
Rinse lemon basil, shake dry, pluck off leaves and set some leaves aside for garnishing, chop the rest. Whisk chopped lemon basil, yogurt, vinegar, 2-3 tablespoons of water and lemon juice with quark and season with sugar, salt and pepper. Spread mixture over potatoes and garnish with remaining lemon basil leaves. Serve.
