Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
461
Calories
9g
Protein
15g
Fat
77g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 6 red potatos
- 1/2 small onion
- 1 Tbls. minced fresh Dill (do not subsitute dry)
- 3 Tbl. oil, corn or olive is fine
- 1 and 1/2 Tbl. of good white vinegar
- 1 tsp. sugar
- salt
Directions
1
Cook potatos in pot of salted water till tender.
2
Cool enough to handle and peel.
3
Slice potatos as for salad.
4
Put potatos into a bowl.
5
Add diced onion.
6
Add minced fresh Dill.
7
Pour oil and vinegar over ingredients in bowl.
8
Sprinkle 1 tsp. suger over all and toss to mix.
9
Taste and adjust seasoning. More salt or more sugar if needed.
10
Serve at room temperature.
Recipe sourced from
fandom