Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 1 tablespoonful of parsley
- 6 tablespoonfuls of olive 1 level teaspoonful of oil
- 3 tablespoonfuls of vine- % teaspoonful of pep- gar
- 4 large potatoes
- 1 small onion
- 1 level teaspoonful of oil
Directions
4 large potatoes; 1 small onion;
1 tablespoonful of parsley; Clove of garlic;
6 tablespoonfuls of olive 1 level teaspoonful of oil ; salt ;
3 tablespoonfuls of vine- % teaspoonful of pep- gar; per;
Yi cup of mayonnaise dressing.
Boil the potatoes with skins on, and cut in dice when perfectly cold; rub the mixing bowl with the garlic. Grate onion and add to the potatoes. Pour over all the dressing made of the oil, vinegar, pepper, and salt. Set aside for one hour. Pour off at the end of that time all dressing not taken up by the potatoes, and mix in the mayonnaise. Chop the parsley and sprinkle over all; dust with paprika.