Belgian Potato Salad

Name: Belgian Potato Salad
Ingredients: Slice cold boiled potatoes very thin; mix with chopped celery; and onion; mix the yolks of 3 hard-boiled eggs; with 1 tablespoonful of olive-oil; Add to the salad with 3 tablespoonfuls of vinegar; season with salt and pepper; Sprinkle with chopped parsley

From 365 foreign dishes, 1908

Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

845Calories

40 gProtein

135 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories845 kcal

Protein40 g

Carbohydrates135 g

Fiber25 g

Sugars1.7 g

Total Fat17 g

Saturated Fat7.2 g

Monounsaturated Fat16 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol560 mg

Sodium2108 mg

Potassium3706 mg

Calcium509 mg

Iron43 mg

Magnesium252 mg

Phosphorus704 mg

Zinc4.9 mg

Copper6 mg

Manganese9.4 mg

Vitamin D3.3 mcg

Vitamin C40 mg

Vitamin A226 mcg

Vitamin E1.5 mg

Vitamin K0.5 mcg

Vitamin B62 mg

Vitamin B121.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.5 mg

Folate158 mcg

Choline441 mg

Caffeine0 mg

Water1024 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 3. The excerpt below is the record exactly as published.

Belgian Potato Salad. Slice cold boiled potatoes very thin and mix with chopped celery and onion ; season with salt and pepper. Then mix the yolks of 3 hard-boiled eggs with i Ublespoonful of olive-oil. Add to the salad with 3 table- spoonfuk of vinegar. Sprinkle with chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.