Potato Salad

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Potato Salad
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
147
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie147 cal.(7 %)
Protein5.29 g(5 %)
Fat6.53 g(6 %)
Carbohydrates21.15 g(14 %)
Sugar added0 g(0 %)
Roughage2.98 g(10 %)
Vitamin A41.43 mg(5,179 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.63 mg(5 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.05 mg(5 %)
Niacin1.83 mg(15 %)
Vitamin B₆0.18 mg(13 %)
Folate29.05 μg(10 %)
Pantothenic acid0.21 mg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C33.4 mg(35 %)
Potassium601.9 mg(15 %)
Calcium45.87 mg(5 %)
Magnesium43.15 mg(14 %)
Iron1.57 mg(10 %)
Iodine0.01 μg(0 %)
Zinc0.56 mg(7 %)
Saturated fatty acids1.05 g
Cholesterol0.31 mg

Ingredients

for
2
Ingredients
400 grams waxy potatoes
100 grams Snow peas
salt
freshly ground peppers
½ bunch Radish
3 Tbsps nonfat Yogurt (0.1% fat)
1 tsp Mustard
1 tsp Pumpkin seed oil
1 Tbsp Corn oil
3 Tbsps Vegetable broth (Instant)
2 Tbsps Pumpkin seed
How healthy are the main ingredients?
potatoSnow peaRadishPumpkin seedMustardPumpkin seed oil

Preparation steps

1.

Peel potatoes, rinse and cook in boiling salted water for about 25 minutes. Drain, let cool slightly and cut into slices.

2.

Trim peas, rinse and cut diagonally into pieces. Cook in a little boiling salted water for about 5 minutes, drain, rinse and drain.

3.

Trim, rinse and slice the radishes.

4.

Whisk yogurt with mustard, oils and broth, then season with salt and pepper to taste. Mix potatoes, sugar snap peas and radishes gently into sauce and season with salt and pepper. Distribute on plates and serve garnished with pumpkin seeds.

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