Germansidevegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
German Potato Salad
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
164Calories
3 gProtein
23 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein2.7 g
Carbohydrates23 g
Fiber3 g
Sugars2.5 g
Total Fat7 g
Saturated Fat0.6 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium8.5 mg
Potassium537 mg
Calcium23 mg
Iron1 mg
Magnesium30 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A0 mcg
Vitamin E2.3 mg
Vitamin K2.9 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate24 mcg
Choline16 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 502. The excerpt below is the record exactly as published.
GERMAN POTATO SALAD. Take as many potatoes as liked and boil them in their jackets until done; when partly cold, slice them up and add sliced onions to the taste, with pepper, salt, vinegar and salad oil
Cook this with the app: pantry check, scaling, and the assistant.