Potato Salad with Caviar
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
267
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 823 mg | (21 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams waxy potatoes
- salt
- 2 scallions
- 1 shallot
- 1 Tbsp Yogurt (0.1% fat)
- 3 Tbsps Crème fraiche
- 2 Tbsps freshly chopped Dill
- 2 Tbsps sunflower oil
- 1 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- freshly ground peppers
- 50 grams Trout roe
Preparation steps
1.
Cook the potatoes in a pot of boiling salted water until knife-tender, about 20 minutes, drain and cool. Peel the potatoes and slice. Rinse the scallions and thinly slice.
2.
Peel and finely chop the shallot. In a bowl, whisk together the yogurt, crème fraiche, dill, oil, lemon juice and vinegar. Season with salt and pepper.
3.
Add the potatoes, shallots and scallions bowl to the bowl with the dressing and toss to combine. Arrange the potato salad on plates, top with the caviar and serve.
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