Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
521
Calories
19g
Protein
19g
Fat
75g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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 cups potatoes diced
- 2 large eggs
- 2 stalk escallion chopped
- 2 tablespoon margarine
- 1 clove garlic
- 1/2 teaspoon Garlic Powder
- 1 cup Miracle Whip
- 1/4 tsp. Black Pepper
- 1/2 stalk celery (optional)
- 1/4 cup corn
- 1/4 cup baby peas (blanched)
- 1/4 cup carrot (optional)
- 1/4 tsp. salt
Directions
1
Wash, peel, dice and cook potatoes with eggs, about 10 mins.
2
Dice celery, slice escallion and finely chopped garlic.
3
When potatoes are boiled, drain instantly.
4
Place in a large bowl, toss with margarine.
5
Add corn, peas, escallion, garlic and celery.
6
Stir in miracle whip with pepper and salt.
7
Add chopped eggs and stir lightly, serve warm or cold.
8
Category:Jamaican Recipes
9
Category:Jamaican Salads
10
Category:Jamaican Vegetarian
Recipe sourced from
fandom