Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
360
Calories
13g
Protein
6g
Fat
66g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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 lg. potatoes
- 2 hard boiled eggs
- 2 sm. onions
- 3 pickled cucumbers
- 3/4 c. mayonnaise
- 1 tbsp. mustard
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tbsp. vinegar
- 1 tsp. sugar
Directions
1
Place unpeeled potatoes and eggs in pot of water, boil for 30 minutes. Set eggs aside.
2
While still warm, peel potatoes. Set aside to cool. Slice potatoes into 1/2 inch cubes. Chop onions and add to potatoes, cube cucumbers. Add to potato-onion mixture.
3
Mix mayonnaise, mustard, salt, pepper, vinegar and sugar together; add to potato mixture. Mix together. Chill. Then add hard boiled eggs to salad and serve.
4
Category:Israeli Recipes
5
Category:Israeli Salads
Recipe sourced from
fandom