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Garlic Scapes & Potato Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)91.4917
Energy (kCal)3511.9702
Carbohydrates (g)746.4139
Total fats (g)32.8918
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cover& cook potatoes in a pot of boiling salted water until tender, about 10 minutes. | 2. Drain& place in a large bowl; add celery. | 3. Heat oil in nonstick skillet over medium-high heat; fry scapes& onion, stirring occasionally, until onions are softened& scapes are tender-crisp, about 5 minutes. | 4. Add to potatoes. | 5. DRESSING: Whisk together buttermilk, mayo, 2 tbsp of the dill, mustard& seasonings in a bowl; pour over potato mixture& toss to coat. | 6. If a moister salad is preferred, add a little more buttermilk. | 7. Garnish with remaining dill. | 8. Cover& refrigerate for up to 2 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red potato 10 cubed 3175.1504 721.2127 85.7291 6.3503
    celery 3 stalks chopped 30.72 5.7024 1.3248 0.3264
    extra virgin olive oil 1 tablespoon - - - -
    garlic scape 1 cup chopped - - - -
    red onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    buttermilk 2/3 cup - - - -
    mayonnaise 1/4 cup 209.38 0.0 0.2146 23.2
    dill 3 tablespoons chopped 60.39 10.9237 3.1639999999999997 2.8789
    dijon mustard 1 tablespoon - - - -
    salt 3/4 teaspoon - - - -
    pepper 3/4 teaspoon 4.3298 1.1031 0.1792 0.0562

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



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