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Warm Potato Salad With Lemon and Chive Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)180.1209
Energy (kCal)826.6252
Carbohydrates (g)5.4618
Total fats (g)4.7385
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil potatoes in pan with mint and salt. | 2. About 20 minutes. | 3. While potatoes are cooking crush garlic and add salt. | 4. Gradually whisk in all the other dressing ingredients. | 5. When the potatoes are cooked, drain them in colander and transfer them to a serving bowl. | 6. Pour on the vinaigrette dressing while the are still hot. | 7. Toss in dressing till all potatoes are coated. | 8. Finally scatter in the chopped chives and spring onions. | 9. Serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    new potato 2 lbs 806.9352 0.0 179.5204 4.5333
    mint 2 sprigs - - - -
    salt - - - -
    lemon juice 4 tablespoons 13.42 4.209 0.2135 0.1464
    lemon zest 1 806.9352 0.0 179.5204 4.5333
    virgin olive oil 4 tablespoons 806.9352 0.0 179.5204 4.5333
    grain mustard 1 teaspoon 806.9352 0.0 179.5204 4.5333
    garlic 1 clove 4.47 0.9918 0.1908 0.015
    salt 1 teaspoon - - - -
    black pepper ground - - - -
    chive 2 tablespoons chopped 1.8 0.261 0.1962 0.0438
    spring onion 6 chopped - - - -

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



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