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Barbecued Potato Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.5608
Energy (kCal)383.94
Carbohydrates (g)21.6261
Total fats (g)32.5873
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Boil for 10 minutes or until potatoes are just tender. Drain. Set aside for 5 minutes or until cool enough to handle. Cut diagonally into 2cm-thick slices. Drizzle with oil. | 2. Heat a barbecue plate or chargrill over medium-high heat. Cook potato for 4 to 5 minutes each side or until browned. Transfer to a bowl. Add onion, gherkin and parsley. Whisk sour cream and vinegar together in a jug. Season with salt and pepper. Drizzle over potato mixture. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baby potato 1 1/2 1/2 washed - - - -
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    green onion 4 sliced 76.68 16.3016 2.7548 1.3348
    gherkin 2 tablespoons chopped - - - -
    flat leaf parsley 1/4 cup chopped - - - -
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    white balsamic vinegar apple cider 2 tablespoons - - - -

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



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