RecipeDB

Cooking in progress....

German Potato Salad (Kartoffelsalat)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)52.5129
Energy (kCal)843.4111
Carbohydrates (g)15.797
Total fats (g)61.891
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the potatoes into large cubes and boil in salted water until tender. Drain and pour the hot stock over them. Leave until cool, by which time they should have absorbed the stock. | 2. Whisk the oil with the vinegar, mustard, sugar, salt and pepper. | 3. Halve the cucumber lengthways, scoop out the seeds with a teaspoon and dice the flesh into cubes. Chop the pickle to the same size. | 4. Mix the cooked bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes. Gently mix in the tomatoes and set aside in the fridge for an hour or two. Check the seasoning and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 scrubbed - - - -
    chicken stock beef 1/2 cup - - - -
    rapeseed oil 5 -6 tablespoons - - - -
    vinegar 2 tablespoons 6.257999999999999 0.2771 0.0 0.0
    german mustard 1 teaspoon - - - -
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    sea salt 1/2 teaspoon - - - -
    cucumber 1/3 5.2 1.2584 0.2253 0.0381
    dill pickle 1 16.2 3.2535 0.675 0.405
    bacon 5 ounces cooked chopped 776.7761 1.9136 50.6464 61.3341
    spring onion 2 chopped - - - -
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    chive 2 tablespoons chopped 1.8 0.261 0.1962 0.0438
    cherry tomato 10 -12 halved - - - -
    black pepper - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition