Vegetable Potato Salad
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
282
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,103 mg | (28 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams potatoes
- salt
- 250 grams Daikon radish (such as icicles)
- 2 stalks Celery
- 120 milliliters Vegetable broth
- 1 Tbsp apple cider vinegar
- 5 Tbsps olive oil
- 2 Tbsps freshly chopped Chervil
- 2 Tbsps lemon juice
- 1 pinch sugar
- freshly ground peppers
- 150 grams shrimp (ready to cook)
- 1 red onion
- 6 Radish
Preparation steps
1.
Peel, rinse and slice the potatoes. Cook the potatoes in salt water for about 20 minutes.
2.
Peel and rinse the radish and celery. Cut into long, thin slices. Chop the celery leaves.
3.
Mix the broth, vinegar, oil, chopped celery leaves, chervil and lemon juice. Season with salt, sugar and pepper.
4.
Drain the potatoes and let cool. Mix in the celery, radish and crayfish. Mix in half of the dressing. Let sit for about 15 minutes.
5.
Peel the onion and cut into thin rings. Rinse and slice the radishes.
6.
Place the potato salad on plates and top with onion rings and radish slices. Serve drizzled with the remaining dressing.
