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Potato Salad & Mustard Dressing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.0539
Energy (kCal)153.72
Carbohydrates (g)27.8057
Total fats (g)7.3282
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until just cooked when tested with a skewer. Drain. Allow to cool slightly. Cut in half and place in a large bowl. | 2. Add beets, dijonnaise and onion to warm potatoes. Season with salt and pepper. Toss gently to combine. Sprinkle with dill. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 1/2 halved peeled - - - -
    baby beet 425 halved drained - - - -
    maille dijonnaise mustard 2/3 cup - - - -
    red onion 1 diced - - - -
    dill 1/2 cup chopped 153.72 27.8057 8.0539 7.3282

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



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