Variation On A Classic Dish
Potato Salad
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 960 mg | (24 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 239 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams potatoes
- 2 sticks Celery
- salt
- 4 eggs
- 100 grams acidic Whipped cream
- 2 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 1 pinch sugar
- freshly ground peppers
Preparation steps
1.
Rinse the potatoes and steam for 30 minutes. Rinse the celery, coarsely chop the leaves and set aside. Cut the celery stalks into thin slices. Blanch the celery for 1-2 minutes in salt water. Rinse with cold water and drain. Hard-boil the eggs for 10 minutes. Peel the eggs and chop. Mix the whipping cream, vinegar, lemon juice and a little bit of water. Season with salt, sugar and pepper.
2.
Peel the potatoes, allow to cool until lukewarm and slice. Mix the potaotes, celery, celery leaves, eggs and dressing. Season to taste and serve.
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