Melbourne Potato Salad
One taste and you'll want it on the table every single day.
Daria ☼
Recipe author
Melbourne Potato Salad
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 %
2 g
Fats 35 %
9 g
Carbohydrates 58 %
15 g
144 kcal
GI:
100
/
0
/
0
- This potato salad goes equally well with meat or fish, and it's a breeze to make — which is exactly why it shows up so often alongside meat dishes in Australian cooking. Start by scrubbing the new potatoes well and draining them in a colander. Cut them into small cubes, put them in a pot, cover with cold water, and boil. You want them cooked through but still firm — soft, yet holding their shape, not falling apart. Drain them again in the colander. In a small bowl, combine the mustard and dried dill with the balsamic vinegar and mayonnaise. Wash the celery stalks well, cut them into small cubes, add them to the mustard mixture, and stir thoroughly. Peel the onion, rinse it, and cut it into small cubes, then stir it into the dressing. Toss the dressing with the potatoes and serve up this delicious salad. I find this recipe both simple and budget-friendly.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Ground black pepper - 255 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Dill greens - 38 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Balsamic vinegar - 88 kcal/100g
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