Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
363
Calories
7g
Protein
14g
Fat
57g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Poppy Seed | not in our table | 0 |
| Topping | 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 Red skinned potatoes scrubbed
- 1 cup Firmly packed parsley
- 1/4 cup Olive oil
- 1 cup Chopped cucumber
- 1/2 each Lemon, juiced
- 2 tbsp Minced dill
- 2 each Scallions, chopped
- Salt & pepper to taste
- Poppy seeds for topping
- =
Directions
1
Cook potatoes in their skins until done but still firm.
2
When cool enough to handle, quarter them lengthwise & slice ½-inch thick.
3
Place sauce ingredients in a food processor & process till mixture is smooth & thick.
4
Toss at once with the potatoes.
5
Season to atste.
6
Transfer to a shallow serving dish & sprinkle with poppy seeds.
7
Serve warm.
Recipe sourced from
fandom