Spanish Potato Salad
Healthy, because
Even smarter
Nutritional values
Responsible for the satisfying feeling after eating potatoes are the long-chain carbohydrates - the body can only digest them slowly.
You want a little color? Thanks to breeding, potatoes are also available in purple. They owe their colour to the high anthocyanin content. These are natural colouring agents in the potato, which help to defend against free radicals.
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 13.5 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,171 mg | (29 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 215 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the salad
- 2 kilograms Waxy potatoes
- 6 eggs
- 2 cans Tuna in oil (185 grams each)
- 200 grams green Olives (Pitted)
- salt
- For the dressing
- 4 Tbsps Mayonnaise
- 1 Tbsp medium hot Mustard
Preparation steps
For the salad, scrub potatoes, cover and cook in a pot of water until tender for about 25 minutes. Drain and allow to cool.
Meanwhile, boil eggs until hard and rinse with cold water. Peel eggs and let cool. Drain tuna in a colander and flake with a fork. Drain olives and cut into slices.
Peel potatoes and cut into .5 cm cubes (approximately 1/4 inch). Chop eggs into small pieces. Season potatoes and eggs with salt.
For the dressing, mix mayonnaise with mustard. Add potatoes, eggs, tuna and olives and blend together. Season with salt to taste prior to serving.
