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French Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.1458
Energy (kCal)635.0301
Carbohydrates (g)144.2425
Total fats (g)1.2701
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the sliced potatoes in a salad bowl; add in the onion while the potatoes are still warm. | 2. To make the vinaigrette: whisk together the vinegar and salt in a small bowl. | 3. Gradually whisk in the olive oil until an emulsion forms. | 4. Whisk in the parsley and pepper. | 5. Pour approximately 1/2 cup of the vinaigrette over the potatoes; toss gently but thoroughly coat potatoes. | 6. Add more dressing if the mixture is too dry. | 7. To serve immediately: garnish the salad with chopped parsley and hard-boiled eggs. | 8. You may cover the potato salad and refrigerate for up to 6 hours. | 9. Bring to room temperature and garnish before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red potato 2 lb boiled peeled cut 635.0301 144.2425 17.1458 1.2701
    yellow onion 1 minced - - - -
    curly leaf parsley 1/4 cup chopped - - - -
    hard egg 2 quartered boiled - - - -
    white wine vinegar 1/4 cup - - - -
    salt 1 teaspoon - - - -
    extra virgin olive oil 3/4 cup - - - -
    curly leaf parsley 1 tablespoon minced - - - -
    pepper 1/4 - 1/2 teaspoon ground 0.0 0.0 0.0 0.0

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



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