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Cold Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.9146
Energy (kCal)208.626
Carbohydrates (g)17.6521
Total fats (g)14.7256
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In medium saucepan cook potatoes in boiling salted water until tender. | 2. Drain, reserving 3/4 cup of potato water. | 3. Dice potatoes. | 4. Add oil, minced onion and chopped celery; toss gently. | 5. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. | 6. Keep at room temperature for 2 to 3 hours. | 7. Stir in vinegar, mustard, sugar, and dillseed. | 8. Potato salad will be creamy. | 9. Serve at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 6 peeled quartered - - - -
    salt 1/2 teaspoon - - - -
    salad oil 1 tablespoon 123.76 0.0 0.0 14.0
    onion 1 minced 44.0 10.274000000000001 1.21 0.11
    celery 3 -4 diced 0.0 0.0 0.0 0.0
    vinegar 3 tablespoons 9.387 0.4157 0.0 0.0
    mustard 1 teaspoon 0.315 0.0545 0.0334 0.0049
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    dill seed 2 teaspoons 12.81 2.3171 0.6712 0.6107

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



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