Two Potato Salad with Peas and Eggs
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
278
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 14.63 g | (15 %) | ||
| Fat | 3.76 g | (3 %) | ||
| Carbohydrates | 49.24 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.56 g | (22 %) |
more nutritional values
| Vitamin A | 985.2 mg | (123,150 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 4.68 mg | (39 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.33 mg | (30 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 87.49 μg | (29 %) | ||
| Pantothenic acid | 0.47 mg | (8 %) | ||
| Biotin | 0.15 μg | (0 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 32.46 mg | (34 %) | ||
| Potassium | 1,082.22 mg | (27 %) | ||
| Calcium | 124.41 mg | (12 %) | ||
| Magnesium | 47.41 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 53.55 μg | (27 %) | ||
| Zinc | 0.74 mg | (9 %) | ||
| Saturated fatty acids | 0.92 g | |||
| Cholesterol | 155.1 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams waxy potatoes
- 200 grams Sweet potato
- salt
- 150 grams Peas
- 4 eggs
- 2 Pickle (with pickle juice)
- 2 Tbsps Wine vinegar
- ½ tsp Curry powder
- 150 grams Yogurt (0.1% fat)
- peppers
- freshly chopped parsley (for garnish)
Preparation steps
1.
Peel the potatoes and the sweet potatoes and boil in salted water for about 30 minutes, until done. Add the peas during the last 5 minutes of cooking. Drain, allow the potatoes to cool and rinse the peas. Cut the potatoes into cubes.
2.
Hard boil the eggs. Plunge the eggs into cold water to cool. Peel the eggs, set 2 aside for garnish and chop the remaining eggs. Dice the pickles into small cubes. Stir 2-3 tablespoons pickle juice with the vinegar and the curry, mix into the yogurt and season with salt and pepper.
3.
Mix the prepared salad ingredients with the dressing mix and arrange and on plates. Garnish with quartered eggs and serve sprinkled with parsley.
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