Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
643
Calories
36g
Protein
32g
Fat
52g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 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
- 2 pounds small redskin potatoes, boiled just until done
- 8 slices bacon, diced
- 4 tablespoons vegetable oil
- 3 tablespoons white wine vinegar
- 1/4 cup chopped chives
- 1/4 cup chopped cucumber
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 1 medium red onion, diced
- 4 ounces beef stock
Directions
1
Cut bacon into small cubes then nrown until crisp and set aside in the bacon drippings.
2
Whisk together the oil, vinegar, chives, cucumber, salt and pepper, then add onions.
3
Mix all ingredients except beef stock and Bacon with its drippings
4
Then mix very gently using your hands to avoid nreaking up the potatoes as much as possible.
5
Add beef stock as needed to keep it moist but not swimming.
6
Gently mix in bacon and drippings and let set to marinate for at least an hour before serving.
7
Serve at room temperature or warmer.
Recipe sourced from
fandom