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Turkey Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.1045
Energy (kCal)316.7331
Carbohydrates (g)18.7072
Total fats (g)25.242
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil potatoes and carrots in their skin until soft, about 15 minute Drain water, and let them cool will they are not too hot to the touch. Boil eggs till they are hard, for about 15 min as well, and let them cool in cold water. | 2. Meanwhile, dice pickles, turkey meat, parsley, and onion. | 3. When the potatoes, carrots, and eggs are cold to the touch peel and dice them. | 4. Mix all ingredients, and dress with Mayo. Enjoy! | 5. The salad can stay dressed in the fridge for a while of you do not add salt to the mix. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 4 potatoes - - - -
    carrot 3 -4 0.0 0.0 0.0 0.0
    hard egg 3 -4 boiled - - - -
    dill pickle 2 cups 34.32 6.8926 1.43 0.858
    turkey 2 cups cooked - - - -
    pea 1 can sweet 61.7091 11.093 4.1139 0.2939
    parsley 3 tablespoons 4.104 0.7216 0.3386 0.0901
    spring onion 1 sprig - - - -
    mayonnaise 4 tablespoons 216.6 0.0 0.222 24.0
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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