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No-Mayo Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)55.4804
Energy (kCal)1771.7361
Carbohydrates (g)326.6819
Total fats (g)36.0732
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash potatoes and chop into bite size pieces. Boil until soft. | 2. Sprinkle with pickle brine and chill in fridge. | 3. Boil, chill and dice eggs. | 4. Add pickle, green onion, peas, carrot, egg, salt and pepper to potatoes, toss. Mix in sour cream. | 5. Garnish with salt and pepper, and optional paprika and/or fresh dill. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red potato 4 1270.0601 288.4851 34.2916 2.5401
    new potato 2 - - - -
    cream 1/4 cup sour lowfat 198.0 3.99 2.178 20.808000000000003
    pickle 1 chopped - - - -
    pickle juice 2 tablespoons - - - -
    green onion 2 chopped 38.34 8.1508 1.3774 0.6674
    pea 1/2 cup 20.58 3.6995 1.3719999999999999 0.098
    carrot 1 peeled shredded 52.48 12.2624 1.1904 0.3072
    egg 2 hardboiled diced 143.0 0.72 12.56 9.51
    salt 1/2 teaspoon - - - -
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    dill 2 tablespoons chopped 40.26 7.2824 2.1094 1.9193
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482

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



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