Spicy Potato Salad with Red Onions
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
305
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 22.7 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy, small potatoes
- 3 Tbsps sunflower oil
- 3 Tbsps olive oil
- 250 milliliters Vegetable broth
- 3 red onions
- 4 Tbsps White vinegar
- ½ tsp medium hot Mustard
- 100 milliliters Vegetable broth
- salt
- freshly ground peppers
- sugar
- ½ bunch parsley
Preparation steps
1.
Rinse the potatoes thoroughly, then steam until soft. Let dry shortly, then cut the potatoes into small pieces.
2.
Peel and julienne the onions. Sauté in the sunflower oil until al dente. Season to taste with salt and pepper, and add the broth. Mix in the vinegar and mustard, ad season to taste with sugar. Pour the marinade over the hot, cooked potatoes. Mix well and cool completely. Rinse and dry the parsley. Remove the leaves and finely chop. Mix the olive oil and two thirds of the parsley into the chilled potato salad. Top the potato salad with the remaining parsley, and serve.
