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Classic French Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.1933
Energy (kCal)3494.6541
Carbohydrates (g)143.3807
Total fats (g)325.0886
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drop your potatoes into a large pan of salted boiling water. Cook until tender but not soft. These potatoes want to remain on the firm side of tender rather than being over cooked and falling apart. | 2. Once cooked, drain the potatoes and set them aside to cool for 5 minutes. Meanwhile, in a small bowl whisk the vinegar and mustard together, then drizzle in the olive oil and beat to emulsify. Using a pair of scissors cut in the chives and stir well. Season to taste with salt, pepper and sugar. | 3. Cut the potatoes into ½-inch pieces. Toss them in the dressing while still warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white potato 1 lb 312.9791 71.2594 7.6204 0.4536
    red potato 1 lb 317.515 72.1213 8.5729 0.635
    olive oil 1 1/2 cups 2864.16 0.0 0.0 324.0
    tarragon vinegar 1/2 cup - - - -
    dijon mustard 1 tablespoon - - - -
    chive 1 bunch - - - -
    sugar - - - -
    salt - - - -
    pepper - - - -

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



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