Potato and yoghurt salad

Name: Potato and yoghurt salad
Yield: 3 servings
Ingredients: 500.000000000000 g POTATO, PEELED; 120.000000000000 g YOGHURT, PLAIN, 2.5% FAT, LOW-LACTOSE; 15.000000000000 g PARSLEY; 3.000000000000 g SALT, IODISED; 10.000000000000 g MUSTARD

Vegetarian
Low in lactose
Gluten free

Derived from ingredients – check the package label.

Less suited for lunch, for dinner.

Peeled potatoes are boiled before being dressed with yoghurt and parsley.

3 servingsFinal yield 535 g

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Ingredients

Display quantities

500 gPOTATO, PEELED
120 gYOGHURT, PLAIN, 2.5% FAT, LOW-LACTOSE
15 gPARSLEY
3 gSALT, IODISED
10 gMUSTARD

Method

Cut the peeled potatoes into chunks and boil in water until tender.
Drain, cool briefly, then fold through yoghurt, mustard, parsley and salt.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy: 466.6 kcal
Protein: 13.9 g
Fat: 4.2 g
Carbohydrate: 85.1 g
Total carbohydrate (by difference): 100.6 g
Fibre (Fineli): 6.4 g
Saturated fatty acids: 2 g
Sodium: —
Salt (sodium × 2.5): —

Per serving

Energy from macronutrients

Protein4.6 g11%
Fat1.4 g8%
Total carbohydrate (by difference)33.5 g81%

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Energy: 155.5 kcal
Protein: 4.6 g
Fat: 1.4 g
Carbohydrate: 28.4 g
Total carbohydrate (by difference): 33.5 g
Fibre (Fineli): 2.1 g
Saturated fatty acids: 0.65 g
Sodium: —
Salt (sodium × 2.5): —

Per 100 g of finished food

Energy: 87.2 kcal
Protein: 2.6 g
Fat: 0.79 g
Carbohydrate: 15.9 g
Total carbohydrate (by difference): 18.8 g
Fibre (Fineli): 1.2 g
Saturated fatty acids: 0.37 g
Sodium: —
Salt (sodium × 2.5): —

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
The final yield is an editorial estimate.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.

Allergens

Contains: Milk, Mustard

May contain: Sulphites

Derived from ingredients – check the package label.

Food data sources

THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0