Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
365
Calories
7g
Protein
14g
Fat
55g
Carbs
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | 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
- =
- 12 x Peruvian purple potatoes cooked, skinned,
- 1 x Red bell pepper seeded, diced
- 1 x Yellow bell pepper seeded
- 1 x Red onion diced small
- 1/4 cup Coarsely-chopped cilantro leaves
- 1/3 cup Champagne vinegar
- 2/3 cup Olive oil
- Salt
- Freshly-ground black pepper to taste
- =
Directions
1
Place warm potatoes, peppers, onion and cilantro in a bowl and toss to combine.
2
Whisk together vinegar, olive oil and salt and pepper.
3
Pour vinaigrette over potatoes and season again with salt and pepper to taste.
Recipe sourced from
fandom