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Easy Japanese Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.8549
Energy (kCal)1281.29
Carbohydrates (g)5.8438
Total fats (g)139.3464
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the potato and carrot until tender but not mushy. Allow to cool. | 2. Cube the potatoes. Cut the carrot in half lengthwise and then cut into half circle chunks. | 3. Slice the cucumber into thin rounds. Place into a bowl cover with the salt. Work the salt into each piece - using your hands is best. Allow to sit for about 5 minutes. Drain off the water. | 4. Combine all the veggies in a bowl and add the mayo. Mix through. | 5. Chill and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 - - - -
    carrot 1 25.01 5.8438 0.5673 0.1464
    cucumber 1 - - - -
    salt 1 teaspoon - - - -
    mayonnaise 1 1/2 1/2 1256.28 0.0 1.2876 139.2

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



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