Photo: Anna Pelzer
Potato salad and roasted peppers
11 ingredients
30 min + 10 min
Serves 1
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Estimated Nutrition (whole recipe, rough)
440
Calories
12g
Protein
25g
Fat
45g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 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
- 3 free-range eggs
- 1 tsp Dijon mustard
- dash white wine vinegar
- 150ml/5½fl oz extra virgin olive oil
- salt and freshly ground black pepper
- 2 tbsp double cream
- squeeze lemon juice
- 140g/5oz new potatoes
- 2 tbsp chopped fresh chives
- 55g/2oz roasted peppers
- wedges, to garnish lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes