Potato Salad with Tomatoes
(1 vote)
(1 vote)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
340
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 8.15 g | (8 %) | ||
| Fat | 13.18 g | (11 %) | ||
| Carbohydrates | 56.59 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.22 g | (21 %) |
more nutritional values
| Vitamin A | 154.8 mg | (19,350 %) | ||
| Vitamin D | 0.16 μg | (1 %) | ||
| Vitamin E | 0.93 mg | (8 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 51.66 μg | (17 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 2.85 μg | (6 %) | ||
| Vitamin B₁₂ | 0.06 μg | (2 %) | ||
| Vitamin C | 54.6 mg | (57 %) | ||
| Potassium | 1,429.97 mg | (36 %) | ||
| Calcium | 82.24 mg | (8 %) | ||
| Magnesium | 52.03 mg | (17 %) | ||
| Iron | 2.12 mg | (14 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.73 mg | (9 %) | ||
| Saturated fatty acids | 5.69 g | |||
| Cholesterol | 30.65 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram young potatoes
- salt
- 250 grams yellow Cherry tomatoes
- 4 Pickle (with brine)
- 100 grams sour Whipped cream
- 2 Tbsps apple cider vinegar
- 2 Tbsps Mayonnaise
- peppers
Preparation steps
1.
Rinse potatoes and boil in salted water for about 30 minutes or until done. Peel, cool completely and cut into cubes.
2.
Rinse tomatoes and cut into quarters. Cut pickles into small cubes. Combine 2-3 tablespoons of brine with sour cream, vinegar and mayonnaise. Whisk until smooth. Add pickles and season with salt and pepper. Combine tomatoes and potatoes, toss with dressing and serve.
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