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Tangy Potato Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.2131
Energy (kCal)1706.0017
Carbohydrates (g)75.4137
Total fats (g)141.3478
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook potatoes in boiling salted water until tender. Drain; cool slightly. | 2. Peel and slice potatoes; combine with onion, eggs, pickles and parsley in a large salad bowl. Set aside. | 3. Heat chicken broth until warm; remove from the heat. | 4. Add mayonnaise, salt, pepper and garlic powder; mix until smooth. Pour over potato mixture and mix lightly. Cover and chill. | 5. Just before serving, gently stir in tomatoes and bacon. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red potato 12 - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    hard egg 3 chopped cooked - - - -
    dill pickle 2 chopped 34.32 6.8926 1.43 0.858
    parsley 2 tablespoons snipped 2.736 0.4811 0.2257 0.06
    chicken broth 3/4 cup 58.59 1.4175 8.3538 1.9656
    mayonnaise 3/4 cup 628.14 0.0 0.6438 69.6
    salt 1 1/2 1/2 - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    garlic powder 1/4 teaspoon 2.5653 0.5637 0.1283 0.0057
    tomato 2 cubed 232.2039 52.898999999999994 11.9004 2.0318
    bacon 6 cooked crumbled 700.56 2.1504 21.2016 66.6792

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



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