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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Hot Potato Salad

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.71

$0.71 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 father's day,4th of july,summer,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan salad
spoonacular Score:40%

Spoonacular Score: 40%

 

Hot Potato Salad might be just the side dish you are searching for. One serving contains 26 calories, 1g of protein, and 0g of fat. For 71 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of water, potatoes, tarragon, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for The Fourth Of July. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is good. Similar recipes include Hot Chicken Salad, Hot and Sour Soup, and Hot Fudge Sauce.

Ingredients

Servings:
some
some celery
celery
some
some dry cider
dry cider
some
some lemon
lemon
some
some parsley
parsley
some
some potatoes
potatoes
1 Tbsp
1 Tbsp salt
salt
some
some tarragon
tarragon
some
some vinegar
vinegar
48 ounces
48 ounces water
water
some celery
some
celery
some dry cider
some
dry cider
some lemon
some
lemon
some parsley
some
parsley
some potatoes
some
potatoes
1 Tbsp salt
1 Tbsp
salt
some tarragon
some
tarragon
some vinegar
some
vinegar
48 ounces water
48 ounces
water

Equipment

oven
oven
oven
oven


Instructions

  1. Wash six medium sized potatoes, and cook in boiling salted water until soft. Cool, remove skins, and cut in very thin slices. Cover bottom of baking-dish with potatoes, season with salt and pepper, sprinkle with finely chopped celery, then with finely chopped parsley. Mix two tablespoons each tarragon and cider vinegar and four tablespoons olive oil, and add one slice lemon cut one third inch thick. Bring to boiling-point, pour over potatoes, cover, and let stand in oven until thoroughly

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.70
Ingredient
some celery
some lemon
some parsley
1 tablespoon salt
some tarragon
some vinegar
Price
$0.41
$0.03
$0.16
$0.02
$0.06
$0.02
$0.70

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
26k Calories
1g Protein
0.31g Total Fat
4g Carbs
7% Health Score
Limit These
Calories
26k
1%

Fat
0.31g
0%

  Saturated Fat
0.07g
0%

Carbohydrates
4g
2%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
7135mg
310%

Get Enough Of These
Protein
1g
2%

Vitamin K
97µg
93%

Vitamin A
874IU
17%

Vitamin C
13mg
16%

Copper
0.28mg
14%

Folate
49µg
12%

Manganese
0.22mg
11%

Calcium
108mg
11%

Potassium
353mg
10%

Fiber
2g
9%

Magnesium
32mg
8%

Vitamin B6
0.12mg
6%

Iron
0.9mg
5%

Vitamin B2
0.08mg
5%

Phosphorus
33mg
3%

Vitamin B5
0.3mg
3%

Zinc
0.39mg
3%

Vitamin B3
0.51mg
3%

Vitamin E
0.34mg
2%

Vitamin B1
0.03mg
2%

covered percent of daily need

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