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Mark's Perfectly Perfect Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)189.9886
Energy (kCal)2648.059
Carbohydrates (g)30.5921
Total fats (g)197.68
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash potatoes. | 2. Slice potatoes about 1/4 inch, like thick potato chip. | 3. Boil potatoes until el dente, you don't want them too soft. | 4. Drain potatoes, let sit for a few minutes in strainer, they will continue to cook. | 5. Rinse potatoes in cold water for a few minutes. | 6. Combine the rest of all the ingredients. | 7. Fold in mayo mixture with potatoes. | 8. Refrigerate for at least four hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    organic red potato 2 lb 806.9352 0.0 179.5204 4.5333
    mayonnaise 2 cups 1675.04 0.0 1.7168 185.6
    dill 1/2 cup chopped 153.72 27.8057 8.0539 7.3282
    tarragon 1 tablespoon dried 5.31 0.904 0.4099 0.1303
    lemon 1 1.2808 0.4116 0.0486 0.0132
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075

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



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