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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel potatoes and cut into 1-inch cubes. Boil for about an hour, until the fall off a fork when speared. | 2. Boil eggs and chop vegetables. | 3. Mix up the ingredients for the sauce: mayonnaise, vinegar, sugar and salt. You may need to make more later, depending on how many veggies and potatoes you have and how creamy you like your salad. | 4. Once potatoes are done, mix everything together. My mom likes to top hers with slices of tomato. | 5. The flavors will blend more after a couple hours in the fridge, but I still think it tastes the best right after mixing, when it's still warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mayonnaise	1	cup		837.52	0.0	0.8584	92.8
vinegar	3	tablespoons		9.387	0.4157	0.0	0.0
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
salt	1	teaspoon		-	-	-	-
potato	10 -12			-	-	-	-
hard egg	3 -4		boiled	-	-	-	-
green onion	1/2	cup		9.585	2.0377	0.3444	0.1668
celery	4	stalks		40.96	7.6032	1.7664	0.4352
bacon	6	slices	cooked crumbled	700.56	2.1504	21.2016	66.6792
green pepper			chopped	-	-	-	-

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