Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
347
Calories
7g
Protein
14g
Fat
53g
Carbs
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 |
| 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 |
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
- 4-5 large potatos
- salt and pepper to taste
- 2-3 spring onions
- juice of 1/2 a lemon
- olive oil
- fresh parsley or dill
Directions
1
Peel and boil the potatos for about 20-25 minutes, drain and leave to cool.
2
In a salad bowl - add the finely chopped spring onions, salt, pepper to taste, the lemon juice and olive oil, and mix gently.
3
Cut the potatos into cubes and add the the salad bowl.
4
Gently mix, sprinkle with parsley or dill if you serve the salad with fish.
5
Category:Bulgarian Recipes
6
Category:Bulgarian Salads
Recipe sourced from
fandom