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Vegetable Potato Salad with Feta
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Preparation:
50 min.
Preparation
ready in 1 hr 10 mins
Calories:
296
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 67.6 μg | (113 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 856 mg | (21 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
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.
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