Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sorrel | 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
- ½ cup olive oil
- 2 tsp minced herbs, (tarragon, parsley, sorrel)
- ½ cup beef broth
- 1 tbsp wine vinegar
- 1 tbsp Dijon mustard
- 2 tsp sugar
- 3 tsp onion, grated
- 4 large baking potatoes
- salt
- pepper
Directions
In a small bowl, combine oil, herbs, beef broth, vinegar, mustard, sugar and onion.
Set aside.
Steam potatoes until tender.
Peel and slice potatoes into 1/16th inch slices while still warm.
Add to oil mixture and mix carefully.
Let stand 1 hour or until potatoes have absorbed most of the liquid.
Mix again without break potatoes and season to taste with salt and pepper.
Refrigerate until ready to use.
Category:Cathy's Recipes
Category:German Salads
Category:Potato Salad Recipes
Category:Beef broth Recipes
Category:Dijon mustard Recipes
Category:Onion Recipes