Potato and Radish Salad
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
297
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 982 mg | (25 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- 1 onion
- 50 grams Cress
- 6 Tbsps sunflower oil
- 250 milliliters Vegetable broth
- 1 bunch Radish
- 4 Tbsps White vinegar
- salt
- freshly ground peppers
Preparation steps
1.
Peel the potatoes and cut into slices.
2.
Peel and finely chop the onion.
3.
Heat 2 tablespoons of sunflower oil in a large pan and sauté the potatoes and onions briefly. Pour in the vegetable broth, cover and simmer for about 15 minutes, until the potatoes are tender.
4.
Rinse the radishes and cut into wedges.
5.
Rinse the cress, pat dry and roughly chop.
6.
Drain the potatoes and onions well and transfer to a large bowl. Add the cress and radishes to the bowl and toss to combine. Whisk together the vinegar and remaining sunflower oil, season with salt and pepper. and drizzle over the salad. Let stand for about 20 minutes before serving.
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