Potato Salad with Mushrooms
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
396
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 9.3 μg | (47 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,151 mg | (29 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ⅘ kilogram small cooked potatoes
- 1 small onion
- 2 Tbsps butter
- 1 can whole button Mushroom
- 10 Quail egg (hardboiled)
- 150 grams Anchovy fillet (in oil)
- 12 caperberry (from a jar)
- 3 Tbsps Caper
- For the dressing
- 4 Tbsps white balsamic vinegar
- 50 milliliters Vegetable broth
- 4 Tbsps olive oil
- salt
- peppers
- 2 Tbsps scallions
Preparation steps
1.
Peel potatoes and cut in half if necessary. Peel onion and chop finely. Melt butter in a pan and cook potatoes with onion. Set aside and let cool.
2.
Drain mushrooms. Peel quail eggs. Chop anchovy fillets and drain capers. Combine all salad ingredients, including potatoes, in a bowl and mix together gently.
3.
For the dressing: combine all ingredients in a bowl and mix well. Pour over salad and let rest for about 30 minutes. Season to taste and serve.
