Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
577
Calories
16g
Protein
38g
Fat
45g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower | 1 oz (28g) hulled | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Horseradish | not in our table | 0 |
| Safflower | 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
- =
- 1 kg potatoes, * use baby new potatoes
- Horseradish Mayonnaise
- 1 egg
- 2 teaspoons white vinegar
- 3½ cups oil, * sunflower or safflower oil is recommended
- 1½ cups horseradish cream, * available from most supermarkets
- =
Directions
1
1. Boil potatoes until just tender.
2
2. Drain and refresh under cold water.
3
3. Drain and chill in the refrigerator until ready to mix in the mayonnaise.
4
Horseradish Mayonnaise
5
1. Beat egg and vinegar in a blender.
6
2. Add oil very slowly, beating constantly until thick.
7
3. Stir in horseradish.
8
4. Pour mayonnaise over the potatoes.
Recipe sourced from
fandom