PROPERTIES OF POTATOES SALAD
Summer comes and with it the time of fresh dishes and snacks. And on these features we present an appetizing potato salad recipe.
Potato is a tuber of the Solanaceae family, a relative of pepper, tomato and eggplant.
It is one of the few vegetables rich in complex carbohydrates, so it gives us energy and quality throughout the afternoon.
Potato consumption as a main course is highly recommended for people with arthritis and chronic fatigue due to its richness in minerals. For the same reason, it is also recommended to those people usually introduce legumes and quinoa in their diet.
To the good potato caloric values, about 350kcal for 2 large potatoes (equivalent to a medium rice dish), we must add the remaining vitamins of all the main ingredients: tomato and parsley. They both provide vitamin C, specifically parsley, so little valued because we give it for free. It is a folic acid exceptional supplement suitable for all people with anemia.
In this recipe we wanted to increase the protein content of all salad ingredients with carnita toast (made from soy).
Because the kingdom of vegetables is low in protein, it is necessary to accompany our healthy diet of high biological value protein that the combination of legumes (soybeans) with cereal (toasted) can provide.
You can also complete this contribution with some cheese toasts or a dairy dessert.
- 1 onion, finely chopped
- Green olives cut sheets
- Tomatoes, cut into cubes
- Julienned parsley.
- Wash, peel and chop the potatoes. Discard those parts that are grilled.
- Boil the potatoes with a pinch of salt for 10-15 minutes (to taste).
- Chop all the ingredients.
- Drain the potatoes, discard the water, and put them under cold water.
- Mix all the ingredients and let it stand in the refrigerator until serving time.
- Serve with a little mayonnaise, toast or with a sprig of parsley for garnish.
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This material is for informational purposes only. In case of doubt, consult the doctor.