Two Variations of Potato Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
531
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 36.7 μg | (61 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,093 mg | (27 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram potatoes
- 1 onion
- 1 Tbsp vegetable oil
- 1. with broth
- 200 milliliters Beef broth
- salt
- peppers (from the mill)
- 5 Tbsps White vinegar
- 5 Tbsps Corn oil
- 1 bunch Chives
- 2. with mayonnaise
- 6 Tbsps Beef broth
- salt
- peppers (from the mill)
- 5 Tbsps White vinegar
- 5 Tbsps Mayonnaise
- 100 grams Yogurt (0.1% fat)
- 1 bunch Cress
Preparation steps
1.
Rinse the potatoes and boil in salt water for about 25 - 30 minutes. Drain, then peel and slice. Peel and cube the onion, heat until wilted in oil and add to the potatoes.
2.
For the first variant: stir hot broth with salt, pepper, oil and vinegar and pour over the potatoes. Mix everything and leave for about 20 minutes. Sprinkle with chives and serve lukewarm.
3.
For the second variant: mix the broth with salt, pepper and vinegar, then whisk, pour over the potato slices and mix everything together. Let sit for about 20 minutes.
4.
Mix the mayonnaise and yogurt with the salad. Let sit for 30 more minutes. Serve sprinkled with cress to taste.
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