Potato Salad with Salmon and Cream Cheese
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
641
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 641 cal. | (31 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11 g | (37 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 256.8 μg | (428 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 449 μg | (150 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 137 mg | (144 %) | ||
| Potassium | 1,977 mg | (49 %) | ||
| Calcium | 310 mg | (31 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams waxy potatoes
- salt
- ½ red Batavia lettuce
- 1 handful Arugula
- 6 Leeks
- 4 sprigs parsley
- 150 grams cream cheese
- 100 grams Smoked salmon (sliced)
- 2 Tbsps Salmon caviar
- freshly ground peppers
- 2 Tbsps White vinegar
- 1 Tbsp lemon juice
- 4 Tbsps vegetable oil (Olive or canola oil)
- 1 pinch sugar
- 6 Tbsps olive oil
Preparation steps
1.
Scrub potatoes thoroughly and cook in salted water for 20-25 minutes or until knife-tender. Drain and let evaporate slightly. Rinse lettuce and herbs, shake dry and tear lettuce into smaller pieces, if desired. Cut half of chives in small rings. Halve potatoes lengthwise, scrape small hole in the middle of each potato half and fill with cream cheese. Cut salmon into thin strips, arrange together with few beads of salmon caviar on top of potatoes and season with freshly ground pepper. Whisk vinegar, lemon juice and oil, season with salt, pepper and a pinch of sugar.
2.
Arrange lettuce and herbs decoratively in a large bowl, drizzle with the dressing and top with stuffed potatoes. Sprinkle with chives and serve.
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