Eat Recipes |
Cold Potato Salad |
| Ingridients: 6 each potatoe, large 1/2 teaspoon salt 1 each onion, minced 3 tablespoon vinegar 1/2 teaspoon mustard, prepared 1 teaspoon sugar 2 teaspoon dill seed |
Preparation: Potatoes should be peeled and quartered. In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature. |
Nutritional
Information per Serving |
Nutrient |
Unit |
Value |
| Proximates | ||
| Water | g |
318.34 |
| Energy | kcal |
267 |
| Protein | g |
6.42 |
| Total lipid (fat) | g |
0.49 |
| Ash | g |
4.15 |
| Carbohydrate, by difference | g |
59.95 |
| Fiber, total dietary | g |
9.2 |
| Minerals | ||
| Calcium, Ca | mg |
50 |
| Iron, Fe | mg |
2.1 |
| Magnesium, Mg | mg |
82 |
| Phosphorus, P | mg |
235 |
| Potassium, K | mg |
1530 |
| Sodium, Na | mg |
260 |
| Zinc, Zn | mg |
1.14 |
| Copper, Cu | mg |
0.443 |
| Manganese, Mn | mg |
0.578 |
| Selenium, Se | mcg |
1.4 |
| Vitamins | ||
| Vitamin C | mg |
73.3 |
| Thiamin | mg |
0.269 |
| Riboflavin | mg |
0.128 |
| Niacin | mg |
3.962 |
| Pantothenic acid | mg |
1.049 |
| Vitamin B-6 | mg |
0.766 |
| Folate | mcg |
68 |
| Vitamin B-12 | mcg |
0 |
| Vitamin A, IU | IU |
31 |
| Vitamin E | mg_ATE |
0.044 |
| Lipids | ||
| Fatty acids, total saturated | g |
0.103 |
| Fatty acids, total monounsaturated | g |
0.084 |
| Fatty acids, total polyunsaturated | g |
0.168 |
| Cholesterol | mg |
0 |