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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover potatoes with 1 inch of water in stockpot or Dutch oven. | 2. Bring to simmer over medium-high heat. | 3. Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender (a thin-bladed paring knife can be slipped into and out of center of potatoes with no resistance), 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes. | 4. Drain; cool potatoes slightly and peel if you like. | 5. Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch. | 6. Place warm potato cubes in large bowl. | 7. Add vinegar, 1-2 teaspoon salt, and 1/4 teaspoon pepper and toss gently. | 8. Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes. | 9. When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste. | 10. Serve. | 11. Imediately or cover and refrigerate. | 12. cooking time does not include refrgeration time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	2	lb	scrubbed	635.0301	144.2425	17.1458	1.2701
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
salt pepper			ground	-	-	-	-
hard egg	3		peeled cut boiled	-	-	-	-
celery	1	stalk	minced	10.24	1.9008	0.4416	0.1088
red onion	2	tablespoons	minced	8.0	1.868	0.22	0.02
gherkin	1/4	cup	minced sweet	-	-	-	-
mayonnaise	1/2	cup		418.76	0.0	0.4292	46.4
dijon mustard	2	teaspoons		-	-	-	-
parsley leaf	2	tablespoons	minced	-	-	-	-

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