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Purple Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44880.9352
Energy (kCal)201742.2717
Carbohydrates (g)1.4556
Total fats (g)1133.5243
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the dressing: mix together olive oil, lemon juice and creme fraiche. | 2. Cook the potatoes in plenty of boiling salted water until tender (about 20 mins). | 3. Drain well. | 4. When cool enough to handle, rub the skins off with a knife and chop into bite-size pieces. | 5. Mix with the dressing into the potatoes, add the radishes and herbs, and season well to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 6 tablespoons 201733.7909 0.0 44880.1018 1133.3359
    lemon 1 1.2808 0.4116 0.0486 0.0132
    creme fraiche 255 201733.7909 0.0 44880.1018 1133.3359
    new potato 500 201733.7909 0.0 44880.1018 1133.3359
    purple potato 500 201733.7909 0.0 44880.1018 1133.3359
    sea salt 201733.7909 0.0 44880.1018 1133.3359
    black pepper ground - - - -
    radish 1 bunch sliced - - - -
    mint leaf 1/2 cup chopped 201733.7909 0.0 44880.1018 1133.3359
    chive 1/2 cup chopped 7.2 1.044 0.7848 0.1752

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



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