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Schwäbischer Kartoffelsalat (Schwabian Potato Salad)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.2453
Energy (kCal)696.5455
Carbohydrates (g)34.1987
Total fats (g)59.1854
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook potatoes until a fork can easily pierce. Cool slightly, peel while still hot. (Ouch!) Slice thinly into a bowl. | 2. Dice onion and add to potatoes along with salt and pepper to taste. | 3. Pour the hot bullion over potatoes and carefully mix so that the stock can soak into the potatoes for a few minutes. | 4. Blend vinegar, oil and mustard and stir into potatoes. | 5. Taste if additional salt and pepper is needed. | 6. Serve room temperature. Goes well with hot sausages. | 7. Note: original recipe is served on a bed of cucumber salad or endive salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 red - - - -
    onion 1 64.0 14.944 1.76 0.16
    beef stock 1 cup 171.36 18.6732 6.3252 8.0892
    salt - - - -
    pepper - - - -
    vinegar 4 tablespoons 12.515999999999998 0.5543 0.0 0.0
    oil 4 tablespoons 448.51199999999994 0.0 0.1434 50.9338
    mustard 1/2 teaspoon 0.1575 0.0272 0.0167 0.0024
    pickle 1 - - - -

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



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