Fine Vegetable Cuisine

Purple Potato Salad

5
Average: 5 (2 votes)
(2 votes)
Purple Potato Salad

Purple Potato Salad - Colorful seasonal delight with lots of flavor

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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
424
calories
Calories

Healthy, because

Even smarter

Nutritional values

Purple potatoes are antioxidant and anti-inflammatory due to the plant pigments anthocyanins.

Although purple potatoes, of course, visually look gorgeous, you can prepare the potato salad with light or red potatoes.

1 serving contains
(Percentage of daily recommendation)
Calorie424 cal.(20 %)
Protein10 g(10 %)
Fat24 g(21 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A0.8 mg(100 %)
Vitamin D0.2 μg(1 %)
Vitamin E5.5 mg(46 %)
Vitamin K430.2 μg(717 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.5 mg(36 %)
Folate154 μg(51 %)
Pantothenic acid1.3 mg(22 %)
Biotin3.7 μg(8 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C163 mg(172 %)
Potassium1,525 mg(38 %)
Calcium228 mg(23 %)
Magnesium89 mg(30 %)
Iron4.7 mg(31 %)
Iodine14 μg(7 %)
Zinc1.7 mg(21 %)
Saturated fatty acids7.1 g
Uric acid79 mg
Cholesterol26 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
28 ozs purple potatoes
10 ozs Frankfurt herbs (e.g. parsley, cress, chives, sorrel, borage, burnet and chervil).
3 ½ ozs Sour cream
4 ozs Yogurt (low-fat)
2 Tbsps olive oil
salt
peppers
1 Tbsp lemon juice
1 red onion
4 Radish
1 Tbsp butter
4 Tbsps apple cider vinegar
4 Tbsps Canola oil
½ tsp ground Caraway
How healthy are the main ingredients?
potatoSour creamapple cider vinegarolive oilsaltonion

Preparation steps

1.

Wash potatoes and steam in a strainer in a pot over boiling salted water for about 30 minutes. Then remove and let steam for 10 minutes.

2.

In the meantime, select herbs, wash, shake dry, set aside some leaves and stems for decoration. Finely chop remaining herbs and puree together with sour cream, yogurt, olive oil, salt, pepper and lemon juice using a hand blender and chill. Peel and finely dice onion. Clean, wash and dice radishes just as finely. Heat butter in a frying pan, sauté onion and radishes for 2 minutes over medium heat.

3.

Peel potatoes, cut into thin slices and place in a bowl. Add onion and radish to the potatoes. Add vinegar, canola oil, salt, pepper and caraway seeds, mix and let stand for 15 minutes.

4.

Divide green sauce among 4 plates, top with potato salad and garnish with remaining herbs.