Potato Salad with Avocado
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
285
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 45.2 μg | (75 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,247 mg | (31 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams predominantly waxy potatoes
- 1 small onion
- 150 milliliters Vegetable broth
- 2 Tbsps White vinegar
- 1 Lime (juice)
- 1 tsp medium hot Mustard
- salt
- freshly ground peppers
- 1 pinch sugar
- 200 grams Cherry tomatoes
- 1 Avocado
- 1 handful Arugula
- 2 Tbsps Canola oil
- 2 Tbsps scallions
Preparation steps
1.
Rinse the potatoes and steam for about 20 minutes. Cool briefly, peel while still warm and cut into slices.
2.
Peel and finely chop the onion. Simmer the onion and broth for about 5 minutes. Remove from the heat, stir in the vinegar, lime juice and mustard and season with salt, pepper and sugar. Pour the broth over the potatoes and mix well.
3.
Rinse and halve the tomatoes. Quarter the avocado, remove the pit and cut into slices. Rinse the arugula and shake dry.
4.
Mix the oil, chives, tomatoes, arugula and avocado into the potato mixture. Season to taste. Serve immediately.
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