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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Place the potatoes and carrots into a large pot and fill with enough water to cover. Bring to a boil, and cook until potatoes are tender enough to pierce with a fork, 8 to 10 minutes. Drain and rinse under cold water to cool. Set aside. | 2. Heat the olive oil in a large skillet over medium heat. Add the onion; cook and stir until tender and light brown, about 10 minutes. Set aside to cool. | 3. In a large bowl, combine the potatoes, carrots, chicken, eggs and pickles. In a separate bowl, whisk together the onion, pickle juice and mayonnaise. Season with salt and pepper. Pour over the potato mixture and stir gently to coat. Adjust the amounts of mayonnaise, salt and pepper if desired. Gently stir in beets last. Refrigerate for at least 1 hour to blend flavors before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking potato	6		peeled cubed	-	-	-	-
carrot	4		diced	209.92	49.0496	4.7616	1.2288
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	60.0	14.01	1.65	0.15
chicken	3	cups	diced cooked	-	-	-	-
egg	6		hard-cooked peeled chopped	429.0	2.16	37.68	28.53
dill pickle	2		chopped	34.32	6.8926	1.43	0.858
dill pickle brine	2	tablespoons		-	-	-	-
mayonnaise	2	cups		1675.04	0.0	1.7168	185.6
salt pepper	to taste			-	-	-	-
beet	1	cup	diced cooked	58.48	13.0016	2.1896	0.2312

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