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Warm German Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.6008
Energy (kCal)350.28
Carbohydrates (g)1.0752
Total fats (g)33.3396
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a 5-quart saucepan, bring 1 inch salted water to a boil; reduce to a simmer. | 2. Add potatoes. | 3. Cover; cook until tender when pierced with the tip of a paring knife, 25 to 30 minutes. | 4. Drain; cool slightly and halve. | 5. In a small skillet over medium heat, cook bacon until crispy, 3 to 5 minutes. | 6. Add onion. Cook, stirring often, until tender, 2 to 4 minutes. | 7. Remove from heat; add 3 tablespoons vinegar and mustard. | 8. Toss with warm potatoes. | 9. If desired, season with salt and pepper, and add up to 1 tablespoon more vinegar. Serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt pepper - - - -
    new potato 1 1/2 1/2 scrubbed - - - -
    bacon 3 slices sliced 350.28 1.0752 10.6008 33.3396
    red onion 1 halved sliced - - - -
    white wine vinegar 4 tablespoons - - - -
    dijon mustard 3 tablespoons - - - -

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



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