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Chef-Boy-I-Be-Illinois' Schwabisch Kartoffelsalat German Potato

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.6043
Energy (kCal)105.9575
Carbohydrates (g)18.3975
Total fats (g)1.828
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Steam the potatoes until tender, remove skins then slice. | 2. Add remaining ingredients and taste for salt. | 3. You can add more or less vinegar to your taste. We prefer it slightly tart. | 4. For beef broth, I combine 1 tablespoon beef bouillon to 1/2 cup water and place in microwave for 1 minute to dissolve. You could also use canned, but you need strong broth for this. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    new potato 1 - - - -
    beef broth 1/2 cup 8.4 0.048 1.368 0.264
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    mustard 1 tablespoon 0.945 0.1634 0.1001 0.0147
    green onion 4 sliced 76.68 16.3016 2.7548 1.3348
    dill pickle 1/2 cup chopped 8.58 1.7232 0.3575 0.2145
    salt pepper - - - -

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



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