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Kalter Kartoffelsalat (cold Potato Salad)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.8979
Energy (kCal)84.7085
Carbohydrates (g)17.6248
Total fats (g)0.7231
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. Drain, reserving 3/4 cup of potato water. | 2. Dice cooked potatoes. Add oil and minced onion; toss gently. | 3. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. | 4. Hold at room temperature for 2 hours. | 5. Stir in vinegar, mustard, sugar, and dill seed. | 6. Potato salad will be creamy. 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 - - - -
    water boiling - - - -
    salt 1/2 teaspoon - - - -
    onion 1 minced 44.0 10.274000000000001 1.21 0.11
    vinegar 3 tablespoons 9.387 0.4157 0.0 0.0
    mustard 1/2 teaspoon prepared 0.1575 0.0272 0.0167 0.0024
    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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