Smarter Home Cooking
Braised Potato Salad
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
274
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 29.2 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,206 mg | (30 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- salt
- 600 grams Braised Cucumbers
- 2 shallots
- 2 Tbsps Canola oil
- 350 milliliters Vegetable broth
- 4 Tbsps Fruit Vinegar
- 1 Tbsp sugar
- 2 handfuls Dill
- 150 grams shrimp
- freshly ground peppers
Preparation steps
1.
Scrub potatoes and cook in salted water for about 30 minutes.
2.
Peel cucumbers, halve lengthwise, scrape out seeds and cut cucumber halves into slices. Peel and finely dice shallots. Heat oil in a pan and saute shallots for a few minutes. Add cucumbers and saute for about 5 minutes, stirring occasionally. Heat broth and season with vinegar and sugar. Add 4-5 tablespoons of broth to cucumbers. Simmer down and remove from the heat.
3.
Drain potatoes, let evaporate and peel while still warm. Cut into thin slices and add to the bowl with remaining broth. Add cucumbers and let cool.
4.
Rinse dill, shake dry and pluck off tips. Sprinkle salad with dill and season with salt and pepper. Serve.
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