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Old Fashioned Potato And Egg Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.5622
Energy (kCal)977.6767
Carbohydrates (g)17.4567
Total fats (g)100.9856
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook peeled potatoes until tender firm, about 20 minutes. | 2. Drain and dice potatoes- season with oil and vinegar while still warm. | 3. Season to taste with salt and pepper. | 4. Add vegetables. | 5. Mix mustard with mayonnaise and blend with potato mixture. | 6. Add eggs and parsley and toss again. | 7. Taste and adjust seasoning, adding more mayonnaise if needed. | 8. Garnish with radish slices and paprika. | 9. Cool,cover and refrigerate overnight. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 8 quartered - - - -
    white wine vinegar 1/4 cup - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    salt - - - -
    black pepper - - - -
    celery 1 1/2 1/2 diced 24.24 4.4996 1.0454 0.2576
    green pepper 1/4 cup chopped 7.45 1.7284 0.3203 0.0633
    red onion 2/3 cup chopped 42.6667 9.9627 1.1733 0.1067
    mayonnaise 1/2 cup 418.76 0.0 0.4292 46.4
    dijon mustard 3 tablespoons - - - -
    hard egg 8 hard-boiled peeled chopped - - - -
    parsley 1/3 cup chopped 7.2 1.266 0.594 0.158
    radish 3 -4 sliced 0.0 0.0 0.0 0.0
    paprika - - - -

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



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