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Russian Potato Salad Olivier (From South Russia)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.1895
Energy (kCal)610.7118
Carbohydrates (g)34.6139
Total fats (g)47.3259
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil potatoes and eggs, let cool. | 2. Shred potatoes and eggs using hand grinder or cut into 1/4-inch dice. | 3. Dice bologna, cucumbers and/or pickles as well as apple. (pill apple beforehand). | 4. Drain the can of peas. | 5. Combine all ingredients in a large bowl and mix well adding salt, pepper and mayonnaise as needed. | 6. Move well mixed salad into a large serving bowl. | 7. Note: if you prefer creamier salad, shred your ingredients, if you prefer to taste each ingredient in your salad cut them. I prefer shredding, I think it tastes better and takes less time to prepare. You can also add shredded fresh or cooked carrots, as well as diced of azalea onion. I usually cook my potatoes and eggs a day before and let them stand in refrigerator. Also, if you short on time, you can make this salad a day before, but do not put mayonnaise until ready to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    idaho potato 4 - - - -
    hard egg 5 boiled - - - -
    pickle 1 - - - -
    english cucumber 1/2 - - - -
    pea 16 ounces canned drained 190.5086 34.2462 12.7006 0.9072
    green apple 1 - - - -
    bologna 1 package - - - -
    mayonnaise 1/2 cup 418.76 0.0 0.4292 46.4
    salt 1/4 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187

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



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