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Yogurty New Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.5595
Energy (kCal)500.556
Carbohydrates (g)51.8954
Total fats (g)29.7828
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a saucepan of boiling salted water, cover and cook potatoes until tender but firm, 10 to 12 minutes, drain and chill under cold water. | 2. Cut into quarters, place in bowl. | 3. Add carrot, celery, onions, radishes, pickles,yogurt, parsley, mayonnaise, mustard, salt and cayenne. | 4. Toss to coat. | 5. Cover and refrigerate until chilled, about 2 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    new potato 4 cups - - - -
    carrot 1 grated 52.48 12.2624 1.1904 0.3072
    celery 1 stalk chopped 10.24 1.9008 0.4416 0.1088
    green onion 2 chopped 38.34 8.1508 1.3774 0.6674
    radish 4 chopped 74.24 15.776 3.1552 0.46399999999999997
    dill pickle 2 chopped 34.32 6.8926 1.43 0.858
    yogurt 1/2 cup 74.725 5.7085 4.2508 3.9812
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    mayonnaise 1/4 cup 209.38 0.0 0.2146 23.2
    dijon mustard 1 tablespoon - - - -
    salt 1/4 teaspoon - - - -
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777

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



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