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Kartoffelsalat - German Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.9686
Energy (kCal)985.4007
Carbohydrates (g)8.555
Total fats (g)109.3566
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place unpeeled potatoes in cold salt water and bring to a boil. | 2. Boil gently until potatoes are tender, but still firm. | 3. Do not overcook. | 4. Pour off the boiling water and allow potatoes to cool until easy to handle. | 5. (The drained, unpeeled Potatoes can also be placed in a refrigerator overnight). | 6. Peel cooled potatoes, slice, then place in a large bowl. | 7. Slowly sauté the bacon in a skillet until the bacon pieces are crisp and golden brown. | 8. Do not burn the bacon and do not drain the fat in the skillet. | 9. Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper. | 10. Pour this mixture over the sliced potatoes in the bowl. | 11. Add the green onions and the chives. | 12. Gently toss the potatoes so all ingredients are evenly blended. | 13. Taste and adjust seasonings, if necessary. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 5 recommended - - - -
    bacon 1/2 cup diced smoked - - - -
    vegetable oil 1/2 cup 939.58 0.0 0.0 109.0
    white vinegar 3 tablespoons 8.046 0.0179 0.0 0.0
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    sea salt 1 teaspoon - - - -
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    green onion 3/4 cup sliced 14.3775 3.0566 0.5165 0.2503
    chive 1/4 cup chopped 3.6 0.522 0.3924 0.0876

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



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