Potatoes with Herb Sauce
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
382
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,149 mg | (29 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the potatoes
- 1 ½ kilograms potatoes (pre-cooked in the skins)
- For the sauce
- 5 eggs (hard-boiled and finely crushed with a fork)
- 3 Tbsps olive oil
- 1 tsp Mustard
- 125 milliliters Yogurt (0.1% fat)
- 125 milliliters Whipped cream
- 2 Tbsps lemon juice
- 1 garlic clove
- 1 Pickled cucumber (finely chopped)
- 1 shallot (finely chopped)
- 1 tsp sugar
- salt
- freshly ground peppers
- 1 Tbsp Chives
- 1 Tbsp parsley
- 1 Tbsp Cress
- 1 Tbsp Chervil
- 1 Tbsp Borage
- 1 Tbsp Sorrel
- 1 Tbsp Salad burnet
- 1 Tbsp Basil
- 1 Tbsp Dill
- 1 Tbsp Tarragon
- 1 Tbsp Lemon balm
- 1 Tbsp Lovage (all finely chopped)
Preparation steps
1.
For the sauce, mix the eggs with the oil and stir in the lemon juice, the yogurt, the mustard and the chopped herbs. Add the shallot, the pickle and the crushed garlic and season with salt, sugar and pepper. Stir in the sour cream and season again.
2.
For the potatoes, peel them and serve with green sauce.
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