Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
575
Calories
24g
Protein
30g
Fat
56g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- =
- 2 lb Medium new potatoes
- 3 x Eggs, hard-cooked
- 2 ct cottage cheese
- 8 oz each
- 1/4 tsp Red pepper
- Tabasco
- 1/8 tsp Pepper
- 1 1/2 tsp Seasoned salt
- 1 tsp Salt
- 2 tbl Heavy cream
- 1/3 cup Olive oil
- 1/4 cup Onion, minced
- 1/4 cup Parsley, snipped
- Lettuce leaves
- 8 x Ripe olives
- Few sprigs parsley
- =
Directions
1
Drain peel, then cut into slivers; cool, refrigerate.
2
Shell eggs; cut in half, then remove yolks, chop whites and set aside.
3
Mash egg yolks, then add cottage cheese, red pepper, Tabasco, pepper, seasoned salt, salt, and cream.
4
Beat until smooth.
5
Gradually add olive oil while continuing to beat, blend in onion and parsley.
6
Arrange lettuce leaves; heap potato slices in center; spread with cheese salad dressing, covering potatoes completely.
7
Garnish with chopped egg whites, olives, and parsley sprigs.
Recipe sourced from
fandom