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Traditional Scottish Arran Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.6151
Energy (kCal)148.4938
Carbohydrates (g)8.5615
Total fats (g)0.7935
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the potatoes in salted water for ten minutes or until tender. Drain and pat dry. Cook the peas separately for about five minutes or until tender and then drain. | 2. While the vegetables are still warm, mix together and stir in the chopped parsley and onion and season with salt and pepper to taste. | 3. Fold in the salad dressing (or salad cream) to moisten, and garnish with sprigs of fresh parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 10 diced - - - -
    pea 4 ounces shelled 47.6271 8.5615 3.1751 0.2268
    beetroot 4 ounces cooked diced 100.8667 0.0 22.44 0.5667
    salt black pepper ground 100.8667 0.0 22.44 0.5667
    onion teaspoons chopped - - - -
    parsley teaspoon chopped - - - -
    salad dressing cream tablespoons 100.8667 0.0 22.44 0.5667
    parsley - - - -

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



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