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Red Potato and Tomato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.8959
Energy (kCal)99.956
Carbohydrates (g)22.8611
Total fats (g)0.7179
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes. | 2. In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baby red potato 1 halved - - - -
    cherry tomato 1 pint - - - -
    scallion 3 sliced 96.0 22.02 5.49 0.57
    black olive 1/3 cup pitted - - - -
    flat leaf parsley 1/3 cup chopped - - - -
    caper 2 tablespoons rinsed drained 3.9560000000000004 0.8411 0.4059 0.1479
    thyme leave 1 tablespoon chopped - - - -
    extra virgin olive oil 1/4 cup - - - -
    lemon 1 zested - - - -
    kosher salt black pepper ground - - - -

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



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