Broad Bean and Potato Salad with Watercress
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
499
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 499 cal. | (24 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 41.3 μg | (69 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,236 mg | (31 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram waxy potatoes
- 200 grams Broad bean (shelled)
- 4 Tbsps Mayonnaise
- 4 Tbsps Whipped cream
- 2 Tbsps Wine vinegar
- 1 tsp sharp Mustard
- 2 eggs
- 2 slices Toast (crumbled)
- 1 Tbsp butter
- salt
- peppers (freshly ground)
- 1 handful Watercress
Preparation steps
1.
Rinse the potatoes and cook in boiling salted water for 30 minutes. Peel and slice the potatoes.
2.
Blanch the beans in boiling salted water and drain.
3.
In a bowl, blend the mayonnaise with the sour cream, vinegar and mustard until smooth. Season with salt and pepper to taste.
4.
Hard-boil the eggs so they are still runny.
5.
Melt the butter in a skillet and toast the crumbled bread until golden. Drain on paper towels.
6.
Rinse the watercress.
7.
Toss the potatoes with the beans and salad dressing in a bowl. Season with salt and pepper to taste. Divide the salad between serving plates and top each with half an egg. Serve garnished with watercress and toasted crumbs.
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