Photo: Anna Pelzer
why we’re afraid to cook + salad olivier
7 ingredients
openrecipes
I’ve had an entire week to read as they rolled in and you know what? I had a lot fewer cooking fears when I started this process! I mean, fish? offal? phyllo? Why hadn’t I thought of those? Thank goodness I warned you I’d be doing some outsourcing.
Estimated Nutrition (whole recipe, rough)
480
Calories
34g
Protein
7g
Fat
73g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 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
- 2 pounds Russet potatoes, boiled, peeled and finely diced (1/4- to 1/2-inch for this and all chopped ingredients)
- 2 eggs, hard-boiled, finely diced (optional)
- 1 small red or white onion, finely diced
- 3/4 cup mayonnaise (low-fat, or a mixture of mayo and sour cream work great here)
- 3 small dill pickles, finely diced
- 1 cup canned peas and carrots, drained or 1/2 cup cooked peas and 1 carrot, chopped and cooked
- Salt and pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes