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Ann's German Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook potatoes in boiling water until just tender but not mushy; drain and set aside. | 2. Mix mayonnaise, mustard, vinegar and Nature's Seasons together until well blended. Add to pototoes; mix well. | 3. Dice pickles and add to potatoes. | 4. Crumble bacon and add to potatoes. | 5. Mix well. | 6. Refrigerate until ready to serve. | 7. Best served at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 8 -10 unpeeled - - - -
    mayonnaise 2 -3 cups 0.0 0.0 0.0 0.0
    dijon mustard 1/4 cup - - - -
    balsamic vinegar 2 -3 tablespoons 0.0 0.0 0.0 0.0
    seasoning 1 -2 teaspoon 0.0 0.0 0.0 0.0
    kosher dill pickle 2 -3 0.0 0.0 0.0 0.0
    bacon 6 -8 slices cooked 0.0 0.0 0.0 0.0

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



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