Purple Potato Salad
Purple Potato Salad - Colorful seasonal delight with lots of flavor
Healthy, because
Even smarter
Nutritional values
Purple potatoes are antioxidant and anti-inflammatory due to the plant pigments anthocyanins.
Although purple potatoes, of course, visually look gorgeous, you can prepare the potato salad with light or red potatoes.
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 430.2 μg | (717 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 163 mg | (172 %) | ||
| Potassium | 1,525 mg | (38 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 28 ozs purple potatoes
- 10 ozs Frankfurt herbs (e.g. parsley, cress, chives, sorrel, borage, burnet and chervil).
- 3 ½ ozs Sour cream
- 4 ozs Yogurt (low-fat)
- 2 Tbsps olive oil
- salt
- peppers
- 1 Tbsp lemon juice
- 1 red onion
- 4 Radish
- 1 Tbsp butter
- 4 Tbsps apple cider vinegar
- 4 Tbsps Canola oil
- ½ tsp ground Caraway
Preparation steps
Wash potatoes and steam in a strainer in a pot over boiling salted water for about 30 minutes. Then remove and let steam for 10 minutes.
In the meantime, select herbs, wash, shake dry, set aside some leaves and stems for decoration. Finely chop remaining herbs and puree together with sour cream, yogurt, olive oil, salt, pepper and lemon juice using a hand blender and chill. Peel and finely dice onion. Clean, wash and dice radishes just as finely. Heat butter in a frying pan, sauté onion and radishes for 2 minutes over medium heat.
Peel potatoes, cut into thin slices and place in a bowl. Add onion and radish to the potatoes. Add vinegar, canola oil, salt, pepper and caraway seeds, mix and let stand for 15 minutes.
Divide green sauce among 4 plates, top with potato salad and garnish with remaining herbs.
