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Andreas Viestad's New Potato Salad With Herbs and Green Beans

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.6259
Energy (kCal)24.6227
Carbohydrates (g)5.4878
Total fats (g)0.2946
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place potatoes in a large saucepan with 1 tablespoons salt and enough water to cover generously. Bring to a boil and cook about 15 minutes, until the potatoes are tender but still firm in the center. Drain potatoes, allow to cool a bit, then cut them in half and place in a large bowl. | 2. Meanwhile, cook green beans in lightly salted boiling water for 5 minutes, until just tender. Drain, add beans to the warm potatoes, then add herbs, garlic, capers, and lemon zest. Combine oil and lemon juice and pour over the potato-bean mixture; toss to mix well and season with salt and pepper to taste. Let stand for a few hours at room temperature so that the herbs will have time to flavor the vegetables. Garnish with edible flowers if you like. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    new potato 2 1/2 - - - -
    sea salt 1 tablespoon - - - -
    green bean 2/3 20.6667 4.6467 1.22 0.1467
    herb 2/3 cup chopped - - - -
    garlic clove 2 crushed - - - -
    caper 2 tablespoons drained 3.9560000000000004 0.8411 0.4059 0.1479
    lemon zest 1 tablespoon grated - - - -
    extra virgin olive oil 1/2 cup - - - -
    lemon juice 3 -4 tablespoons 0.0 0.0 0.0 0.0
    pepper ground - - - -

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

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