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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scrub potatoes, and in a large pot of boiling salted water, cook potatoes 20 to 25 minutes until just tender. | 2. If your potatoes vary in size, remove them individually as they reach this stage and allow the larger ones to continue cooking until they also are tender. | 3. Drain potatoes and set aside until cool enough to handle. | 4. In a large bowl, whisk together oil, vinegar, salt and pepper until well combined. | 5. Add to this the tomatoes, onion, and olives and mix well. | 6. Remove skin from potatoes, and cut into 1/2 inch pieces. | 7. Add potatoes to the bowl of other ingredients, and mix well. | 8. Serve well chilled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1 1/2	1/2		-	-	-	-
extra virgin olive oil	1/3	cup		176.5167	0.0	39.27	0.9917
white wine vinegar	3	tablespoons		176.5167	0.0	39.27	0.9917
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
cherry tomato	7	ounces	cut	176.5167	0.0	39.27	0.9917
purple onion	1/2	cup	chopped	176.5167	0.0	39.27	0.9917
green olive	1/2	cup	pitted	176.5167	0.0	39.27	0.9917

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