Various Potato Salads
Nutritional values
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 796 mg | (20 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Basic recipe potato salad
- 800 grams waxy potatoes
- salt
- peppers
- 1 onion
- 200 milliliters Vegetable broth
- 5 Tbsps White vinegar
- 5 Tbsps vegetable oil
Preparation steps
Rinse the potatoes, and cook in boiling salted water until soft. Remove from the water, drain thoroughly, and dry briefly. Peel while still hot, then cut into slices. Peel and finely chop the onion. Sprinkle the onion over the potatoes. Heat the vegetable broth, then mix in the vinegar and oil. Season to taste with salt and pepper, then pour over the potatoes. Mix gently, and let marinate for at least 1 hour. Season to taste with salt, pepper, oil, and vinegar before serving.
1. Variation:
Replace half of the vegetable broth with a fruity white wine. Slice 1 bunch of scallions thinly on a bias. Mix in 3 tablespoons of the scallions, and the herbs of your choice.
2. Variation:
Stir 1 bunch of rinsed arugula (torn into bite-sized pieces), 300 g (approximately 12 ounces) of quartered cherry tomatoes, and 100 g (approximately 4 ounces) into the potatoes.
3. Variation:
Mix in 1 bunch of thinly sliced radishes, 4 tablespoons of sprouts, 1 bunch of watercress, and 2 coarsely chopped hard-boiled eggs into the potatoes.
4. Variation:
Peel 1 cucumber, thinly slice, and mix with salt, pepper and vinegar. Let marinate for 10 minutes. Add the cucumber and chopped dill to the potatoes.
