Curried Potato Salad

Name: Curried Potato Salad
Ingredients: 7 c. cubed, cooked potatoes; 1/2 c. diced green pepper; 1 c. diced celery; 4 hard cooked eggs, diced; 1 c. mayonnaise; 1 to 1 1/2 tbsp. curry powder; 2 tbsp. grated onion; 3 tbsp. lemon juice; 1/4 tsp. pepper; 1 to 1 1/2 tsp. salt

From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963

Presented as published in 1963. 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

1603Calories

5 gProtein

23 gCarbs

167 gFat

Full nutrition (34 nutrients)

Calories1603 kcal

Protein5.3 g

Carbohydrates23 g

Fiber4.8 g

Sugars3.4 g

Total Fat167 g

Saturated Fat26 g

Monounsaturated Fat38 g

Polyunsaturated Fat99 g

Omega-312 g

Cholesterol93 mg

Sodium3958 mg

Potassium975 mg

Calcium173 mg

Iron2 mg

Magnesium58 mg

Phosphorus146 mg

Zinc1 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0.4 mcg

Vitamin C131 mg

Vitamin A36 mcg

Vitamin E8.8 mg

Vitamin K367 mcg

Vitamin B60.5 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1 mg

Folate52 mcg

Choline83 mg

Caffeine0 mg

Water427 g

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 3. The excerpt below is the record exactly as published.

CURRIED POTATO SALAD 7 c. cubed, cooked potatoes 1/2 c. diced green pepper 1 c. diced celery 4 hard cooked eggs, diced 1 c. mayonnaise Mix potatoes, green pepper, Mrs. Marilyn Roberts 1 to 1 1/2 tbsp. curry powder 2 tbsp. grated onion 3 tbsp. lemon juice 1/4 tsp. pepper 1 to 1 1/2 tsp. salt

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