Creamy Potato Salad with Capers
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
276
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 276 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 867 mg | (22 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- salt
- 2 hardboiled eggs
- 2 Pickled cucumbers
- 4 Tbsps Natural yogurt
- 2 Tbsps Mayonnaise
- 2 Tbsps Pickling liquid
- 1 tsp medium hot Mustard
- freshly ground peppers
- 1 Tbsp Caper (jarred)
- 2 Tbsps freshly cut parsley
Preparation steps
1.
Rinse the potatoes and cook for 25 minutes in boiling salted water. Drain the potatoes, rinse with cold water, and peel. Once cooled, halve and cut into slices.
2.
Peel and chop the eggs. Drain the pickles, and finely dice.
3.
For the dressing, mix the yogurt with the mayonnaise, 2 tablespoons of pickle liquid, and mustard. Season to taste with salt and pepper. Mix the potatoes, capers, pickles, eggs, and parsley. Fold in the dressing, adjust the seasoning, and serve.
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