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Warm New Potato Salad - New Zealand

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2845.6805
Energy (kCal)13077.4613
Carbohydrates (g)9.8299
Total fats (g)100.0291
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cover the potatoes with salted water and simmer until tender. Put the eggs in another saucepan and simmer for 8 minutes. Snap the stalky ends from the asparagus and cook the spears in salted water for 4 - 5 minutes. Cut the mint into thin slices. | 2. Make a dressing by combining the orange juice and zest with the oil and salt and pepper. | 3. Gently combine the warm potatoes, shelled and halved boiled eggs and asparagus, with the dressing on a nice serving plate. Scatter over the mint and serve as an entrée or light lunch dish with some fresh wholemeal bread. | 4. (If you want to make this very luxurious you could add some slices of smoked salmon). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baby potato 500 g scrubbed 12608.3333 0.0 2805.0 70.8333
    egg 6 429.0 2.16 37.68 28.53
    asparagus spear 500 12608.3333 0.0 2805.0 70.8333
    mint 1 cup 40.128 7.6699 3.0005 0.6658
    orange juice zest 1 juice 12608.3333 0.0 2805.0 70.8333
    extra virgin olive oil 6 tablespoons 12608.3333 0.0 2805.0 70.8333
    salt black pepper ground 12608.3333 0.0 2805.0 70.8333

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



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