Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 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 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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
- =
- 6 large potatoes
- 1 onion, chopped
- 1/2 cup chopped parsley
- 1 tablespoon fresh coriander (cilantro), chopped click for note
- 1 teaspoon deli-style mustard click for note
- 1/2 cup mayonnaise
- 2 hard-boiled eggs
- Salt and pepper to taste
- =
Directions
Gently boil scrubbed potatoes until a skewer will penetrate to the centre. Turn off heat, pour off water and fill pot with cold water. Leave until potatoes are quite cold. Lift from water and peel off outer skin.
Chop potatoes into even sized cubes and place into a bowl with onion, parsley and coriander.
Mix together mustard and mayonnaise. Add to potatoes with chopped eggs, and mix gently to combine.
Refrigerate until served.
Serves: 6 - 8