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German Potato Salad

Name: German Potato Salad
Yield: 4 servings
Cuisine: German
Ingredients: for a quart of sliced potatoes; one good-sized onion; two big slices of bacon; one-half cupful of vinegar; a dash of pepper

From The Rural cook book, 1907

Serves 4

Presented as published in 1907. 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

241Calories

7 gProtein

47 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories241 kcal

Protein6.8 g

Carbohydrates47 g

Fiber6.9 g

Sugars3.5 g

Total Fat3.4 g

Saturated Fat1.2 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol5.3 mg

Sodium77 mg

Potassium1110 mg

Calcium66 mg

Iron2.5 mg

Magnesium67 mg

Phosphorus163 mg

Zinc0.9 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A2.6 mcg

Vitamin E0.1 mg

Vitamin K15 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.8 mg

Folate42 mcg

Choline34 mg

Caffeine0 mg

Water244 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 140. The excerpt below is the record exactly as published.

German Potato Salad, — Boil a few extra potatoes at dinner time. When cold, carefully slice very thin. Set away to chill. When supper time comes, cut for a quart of sliced potatoes one good-sized onion into thin slices. Add a dash of p^^PP^r, Take two big slices of bacon, very fat, cut into cubes, fry, add one-half cupful of vinegar

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