Potato Salad with Asparagus, Radishes and Peas
Potato salad with asparagus, radishes and peas - A classic with spring flavors. Photo: Jan Schümann
Healthy, because
Even smarter
Nutritional values
Green asparagus scores with a lot of folic acid, which is important for blood formation, among other things. Peas provide a good amount of vegetable protein.
If it's not asparagus season, simply replace the green stem vegetables with steamed broccoli or cauliflower florets.
(Percentage of daily recommendation)
| Calorie | 175 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0.8 g | (3 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 127.4 μg | (42 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49.8 mg | (52 %) | ||
| Potassium | 770.7 mg | (19 %) | ||
| Calcium | 56.8 mg | (6 %) | ||
| Magnesium | 55.8 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 9.9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 70.5 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 18 ozs baby potatoes
- salt
- peppers
- 4 tsps olive oil
- 2 tsps White pepper
- 6 ozs Peas (frozen)
- ¼ bunch fresh mint
- 1 bunch fresh Dill
- 2 Tbsps Apple juice
- 1 Tbsp White vinegar
- 1 tsp Maple syrup
- 1 tsp Mustard
- 3 ozs Radish (1 Bunch)
The potato salad with asparagus, radishes and peas is perfect to take to the office.
Preparation steps
Wash potatoes thoroughly and cut in half. Season with salt and pepper and mix with 1 tsp olive oil. Place potatoes on a baking tray lined with baking paper and cook in a preheated oven at 400°F for about 30 minutes until the potatoes are golden brown. Let the potatoes cool down briefly.
In the meantime, wash the asparagus, dab dry and cut off the woody ends. Cut the asparagus into pieces about 1/2" thick. Blanch the asparagus and peas in boiling salted water for 4-5 minutes and then rinse under cold water.
Wash herbs, pat dry and chop. Mix with apple juice, vinegar, maple syrup, mustard and remaining oil in a bowl. Season dressing with salt and pepper.
Wash and clean the radishes and cut them into thin slices. Add radishes to the dressing with potatoes, asparagus and peas and mix. Put potato salad on 4 plates and serve.
