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Danish Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.0817
Energy (kCal)21.956
Carbohydrates (g)3.7841
Total fats (g)0.5601
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. boil the potatoes about 15 mniutes, drain and cool. | 2. peel, if desired, and sliceinto 1/3" slices. | 3. add to a bowl. | 4. add chives, parsley and capers. | 5. combine vinegar, caper liquid and mustard in a small bowl. | 6. whisk in olive oil. | 7. pour dressing over potatoes, toss, season with salt and pepper to taste. | 8. serve at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yukon gold potato 3 - - - -
    chive 1/2 cup chopped 7.2 1.044 0.7848 0.1752
    parsley 1/2 cup 10.8 1.899 0.8909999999999999 0.237
    caper 2 tablespoons drained 3.9560000000000004 0.8411 0.4059 0.1479
    white wine vinegar 3 tablespoons - - - -
    caper brine 1 tablespoon - - - -
    dijon mustard 1 teaspoon coarse grained - - - -
    extra virgin olive oil 1/2 cup - - - -
    sea salt - - - -
    pepper - - - -

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



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