Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Frankfurter | not in our table | 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
- =
- 450g/1lb Potatoes
- 4 Frankfurters
- 2 Onions, thinly sliced and separated into rings
- 4 tinned Anchovy Fillets, desalted and finely chopped
- 50g/2oz Gherkins, finely chopped
- 2 tbsp Olive Oil
- 2 tbsp Wine Vinegar
- Salt and Pepper
- =
Directions
1. Peel and slice the potatoes then cook in boiling water for about 8 minutes, or until tender.
2. Place the frankfurters in a pan of boiling water and cook for 5 minutes. Drain and cut into slices.
3. In a bowl, beat together the oil, vinegar, salt and pepper.
4. Drain the potato slices and arrange in a large bowl together with the frankfurter slices and onion rings.
5. Pour the dressing over the warm salad, mix well and leave for 10 minutes.
6. To serve - sprinkle the chopped anchovies and gherkins over the salad and serve immediately.