Hot Potato Salad

Name: Hot Potato Salad
Ingredients: six medium sized potatoes; two tablespoons tarragon vinegar; four tablespoons olive oil; one slice lemon cut one-third inch thick; salt; pepper

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

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

728Calories

20 gProtein

167 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories728 kcal

Protein20 g

Carbohydrates167 g

Fiber22 g

Sugars9.9 g

Total Fat1.1 g

Saturated Fat8.6 g

Monounsaturated Fat38 g

Polyunsaturated Fat5.4 g

Omega-30.4 g

Cholesterol0 mg

Sodium58 mg

Potassium3975 mg

Calcium136 mg

Iron8 mg

Magnesium216 mg

Phosphorus531 mg

Zinc2.8 mg

Copper1 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C230 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K18 mcg

Vitamin B62.8 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.3 mg

Niacin (B3)9.6 mg

Folate146 mcg

Choline114 mg

Caffeine0 mg

Water830 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.

Hot Potato Salad. — Wash six medium sized potatoes, and cook in boiling salted water until soft. Cool, remove skins, and cut in very thin slices. Cover bottom of baking dish with pota- toes, season with salt and pepper. Sprinkle with finely chopped celery, then with finely chopped parsley. Mix two tablespoons each tarragon and cider vinegar and four tablespoons olive oil, and add one slice lemon cut one-third inch thick

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