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Tangy, Zesty Oil and Vinegar Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.1057
Energy (kCal)533.8205
Carbohydrates (g)10.8042
Total fats (g)54.14
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices. | 2. Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature. | 3. Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 1/2 1/2 unpeeled - - - -
    vinegar 1/4 cup 12.5475 0.5557 0.0 0.0
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    onion 1/2 sliced 32.0 7.472 0.88 0.08
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06

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



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