Potato Salad with Fresh Herbs and Eggs
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
398
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 13.9 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 987 mg | (25 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 242 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 400 grams waxy potatoes
- 2 eggs
- 1 shallot
- 50 grams Radish
- 1 Tbsp scallions
- 1 Tbsp chopped Dill
- 1 Tbsp Mayonnaise
- 100 milliliters Vegetable broth
- 2 Tbsps sunflower oil
- 3 Tbsps Wine vinegar
- salt
- freshly ground pepper
Preparation steps
1.
Thoroughly scrub the potatoes and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Drain and peel the potatoes. Cool slightly, cut into slices and place in a bowl.
2.
Hard boil the eggs. Rinse with cold water to cool, peel and chop.
3.
Peel and finely chop the shallot.
4.
Rinse, trim and chop the radishes.
5.
Place the vegetable stock in a pot. Bring the vegetable stock to a boil on the stove. Add the shallots. Pour over the potatoes. Stir in the radishes, chives, dill, mayonnaise and vinegar. Gently fold in the eggs and oil. Season with salt and pepper to taste.
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