Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,244 mg | (31 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the salad
- 1 kilogram Waxy potatoes
- salt
- Caraway
- 2 bunches Radish (With leaves)
- 1 bunch Chives
- 100 grams Smoked Bacon (Sliced)
- For the dressing
- 125 milliliters Vegetable broth
- 6 Tbsps mild White vinegar
- salt
- peppers
- 4 Tbsps sunflower oil
Preparation steps
For the salad, scrub potatoes and cook covered in a pot with water. Add 1/2 teaspoon each salt and caraway to the pot. Cook for about 25 minutes until soft. Drain and allow to cool.
Rinse, drain and pluck some of the radish leaves. Trim remaining radishes and cut into quarters. Place in a colander and sprinkle with salt. Leave for 20 minutes to soak. Rinse chives, roll and cut into pieces.
For the dressing, heat vegetable broth until lukewarm and mix with vinegar, a hefty pinch of salt, some pepper and oil.
Once potatoes are cool enough to handle, peel, cut into slices and place in a bowl. Pour dressing over the top. Rinse radishes with cold water, pat dry and mix into potatoes with the chives. Cover salad to marinade for one hour, if desired.
Fry bacon in a pan until crispy brown. Drain on a paper towel. To serve the potato salad, season again with salt and pepper to taste. Break bacon into pieces and mix into salad with radish leaves.
