Potato Cucumber Salad
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
125
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 125 kcal | (6 %) | ||
| Protein | 3.84 g | (4 %) | ||
| Fat | 10.3 g | (9 %) | ||
| Carbohydrates | 5.01 g | (3 %) | ||
| Roughage | 0.24 g | (1 %) | ||
| Vitamin A | 70.85 mg | (8,856 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 13.57 mg | (113 %) | ||
| Vitamin B₂ | 0.01 mg | (1 %) | ||
| Niacin | 0.36 mg | (3 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 4.83 μg | (2 %) | ||
| Pantothenic acid | 0.02 mg | (0 %) | ||
| Vitamin C | 1.94 mg | (2 %) | ||
| Potassium | 162.2 mg | (4 %) | ||
| Calcium | 79.47 mg | (8 %) | ||
| Magnesium | 14.88 mg | (5 %) | ||
| Iron | 0.26 mg | (2 %) | ||
| Zinc | 0.21 mg | (3 %) | ||
| Saturated fatty acids | 1.92 g | |||
| Cholesterol | 1.25 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- salt
- 4 Tbsps Vegetable broth (Granulated instant)
- 2 tsps Wheat germ oil
- freshly ground pepper
- 1 tsp Dill
- 3 Tbsps Yogurt (0.1% fat)
- lemon juice
- 1 tsp Pumpkin seed
- 1 Tbsp Chives
Preparation steps
1.
Scrub potatoes and boil for about 20 minutes in salted water. Drain, peel and cut into slices.
2.
Peel cucumber, cut in half lengthwise and remove seeds. Cut cucumber into slices. Mix broth with 1 teaspoon wheat germ oil, salt, pepper and dill. Toss potatoes with cucumber and marinade.
3.
Mix yogurt with remaining oil, lemon juice, salt and pepper. Serve salad with yogurt. Sprinkle pumpkin seeds and chives over the top.
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