Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
308
Calories
14g
Protein
6g
Fat
52g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Purslane | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 shallots, halved lengthwise, very thinly sliced (about 1 cup)
- 6 tablespoons (or more) red wine vinegar
- Kosher salt
- 3 pounds baby Yukon Gold potatoes
- Freshly ground black pepper
- 1 cup (or more) mayonnaise
- 1 large pinch of smoked paprika
- 3 cups trimmed watercress, purslane, or wild arugula, coarsely chopped
- 1 cup
- , cut crosswise into 2" pieces
- 2-3 large hard-boiled eggs, peeled, quartered
- 3/4 cup coarsely chopped fresh flat-leaf parsley or celery leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes