Potato and Egg Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
759
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 759 cal. | (36 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 37.9 μg | (63 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 26.5 μg | (59 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,047 mg | (26 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 26.1 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 373 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
- 4 eggs
- 2 scallions
- 4 Cornichons
- 1 shallot
- ½ Apple
- 300 grams Natural yogurt
- 250 grams Mayonnaise
- freshly ground peppers
Preparation steps
1.
Scrub the potatoes thoroughly and cook in boiling salted water for 25 minutes. Drain, let the steam evaporate and peel while still hot. Cook the eggs in boiling water for 10 minutes. Rinse the scallions, trim, shake dry and cut into thin rings. Drain the cornichons and cut into thin slices. Peel the eggs and cut into slices. Cut the potatoes into slices. Peel the shallot and apple, core the apple and cut both into very small cubes.
2.
Mix the yogurt with the mayonnaise, season with salt, pepper and pickle brine, mix in the apple, shallots and potatoes. Arrange on serving plates with the sliced eggs, sprinkle with cornichons and scallions and serve sprinkled with coarse ground pepper.
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