Potato Salad with Capers
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
232
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 829 mg | (21 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams small, new potatoes
- 1 onion
- 150 milliliters Vegetable broth
- 2 Tbsps Wine vinegar
- 1 Tbsp grainy Mustard
- 1 pinch sugar
- salt
- peppers
- 100 grams Cornichon
- 50 grams caperberry
- 3 Tbsps Canola oil
Preparation steps
1.
Scrub potatoes thoroughly and steam for about 20 minutes. Cool slightly and cut into pieces.
2.
Peel onion and chop finely. Combine with broth and bring to a boil. Remove from heat, add vinegar and mustard and season with sugar, salt and pepper. Pour over potatoes and toss gently, let stand for about 15 minutes.
3.
Cut cornichons into slices. Drain capers. Add both to potatoes and mix with oil. Place into a bowl and serve.
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