Cold Potato Salad

Name: Cold Potato Salad
Ingredients: French dressing; three tablespoons of melted butter; one tablespoon of vinegar; one-half teaspoon salt; celery; cucumber; hardcooked eggs

From Simple cooking of wholesome food for the farm home, 1913

Shredded cabbage, green pepper, onion, etc., may be added or substituted.

Presented as published in 1913. 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

292Calories

0 gProtein

0 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories292 kcal

Protein0.3 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat33 g

Saturated Fat20 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol87 mg

Sodium1171 mg

Potassium10 mg

Calcium11 mg

Iron0 mg

Magnesium1 mg

Phosphorus10 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A276 mcg

Vitamin E0.9 mg

Vitamin K2.8 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate1.2 mcg

Choline7.6 mg

Caffeine0 mg

Water21 g

As published

This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 12. The excerpt below is the record exactly as published.

Cold Potato Salad. — Cut cold boiled potatoes into small cubes. Dress with French dressing or a dressing made of three table- spoons of melted butter, one tablespoon of vinegar and one-half teaspoon salt. Chill. Cut celery, cucumber and hardcooked eggs

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