Vegetable Potato Salad with Feta

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Vegetable Potato Salad with Feta

Vegetable Potato Salad with Feta - Tasty potato salad with Mediterranean ingredients

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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
296
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie296 kcal(14 %)
Protein8 g(8 %)
Fat17 g(15 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.8 mg(15 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.3 mg(21 %)
Folate59 μg(20 %)
Pantothenic acid0.8 mg(13 %)
Biotin1.7 μg(4 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C53 mg(56 %)
Potassium856 mg(21 %)
Calcium131 mg(13 %)
Magnesium58 mg(19 %)
Iron2.3 mg(15 %)
Iodine23 μg(12 %)
Zinc1.1 mg(14 %)
Saturated fatty acids5.3 g
Uric acid43 mg
Cholesterol13 mg
Author of this recipe:

Ingredients

for
4
Ingredients
700 grams
75 grams
½
4 tablespoons
black pitted Olives
6
1
100 milliliters
1 teaspoon
sharp Mustard
3 tablespoons
1 pinch
1 bunch
Arugula (about 80 grams)
4 tablespoons

Preparation steps

1.

Scrub the potatoes and cook for about 30 minutes in boiling salted water.

2.

Meanwhile, crumble the feta cheese coarsely. Rinse half a cucumber, cut in half lengthwise and cut into slices. Drain olives. Rinse, clean and chop radishes.

3.

For the marinade, peel shallot, finely chop and combine with the broth in a pot. Simmer 5 minutes. Stir in mustard and vinegar and season with salt, pepper, 1 pinch of sugar. Remove from heat.

4.

Drain potatoes, letting moisture evaporate. Cut into bite-sized pieces and mix with the marinade. Let marinate for about 20 minutes.

5.

Rinse arugula, trim and spin dry. Mix with cucumber, radish, cheese and olive oil, season to taste and serve with the potatoes.