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Potato, Red Onion & Olive Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.1367
Energy (kCal)963.2667
Carbohydrates (g)17.0485
Total fats (g)82.2249
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the potatoes in boiling salted water for 15-20 mins until tender, then drain well and tip into a large bowl. | 2. Tip the lemon juice, harissa, salt and pepper into a bowl and whisk well, then add the onion and olive oil and whisk again. | 3. Pour over the potatoes and olives, toss well, then leave to cool. Can be covered and chilled for up to 1 day. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    new potato 5 cut 176.5167 0.0 39.27 0.9917
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    harissa 1 teaspoon 176.5167 0.0 39.27 0.9917
    red onion 1 chopped 64.0 14.944 1.76 0.16
    olive oil 6 tablespoons 716.04 0.0 0.0 81.0
    kalamata olive 7 ounces 176.5167 0.0 39.27 0.9917

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



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