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Border Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.5331
Energy (kCal)596.7307
Carbohydrates (g)78.9656
Total fats (g)29.2464
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook potatoes until soft, but not mushy in microwave-about 8 minutes. | 2. While potatoes are cooking, whip dressing ingredients together in a small bowl-let stand. | 3. Cool potatoes in ice water, when cold, cut each potato in half and then into pieces 1/4 inch thick and place into a 2 quart bowl. | 4. Combine potatoes with jicama, bell pepper and cilantro. | 5. Toss. | 6. Add dressing and toss again. | 7. Refrigerate several hours to blend flavors. | 8. Toss again before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red potato 1 lb 317.515 72.1213 8.5729 0.635
    jicama 1/4 cut 11.4 2.6460000000000004 0.21600000000000003 0.027000000000000003
    red bell pepper 1/2 cut - - - -
    cilantro 1 cup chopped 3.68 0.5872 0.3408 0.0832
    olive oil 1 ounce 250.6095 0.0 0.0 28.3495
    lime juice 1 ounce 7.0874 2.387 0.1191 0.0198
    garlic 1 clove pressed 4.47 0.9918 0.1908 0.015
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    salt 1/2 teaspoon - - - -

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



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