Hot Potato Salad
From 365 tasty dishes, 1906
Serves as an accompaniment to fried sausages.
Presented as published in 1906. 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
784Calories
20 gProtein
121 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories784 kcal
Protein20 g
Carbohydrates121 g
Fiber11 g
Sugars5.7 g
Total Fat24 g
Saturated Fat8.2 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol42 mg
Sodium506 mg
Potassium2404 mg
Calcium37 mg
Iron2.1 mg
Magnesium141 mg
Phosphorus373 mg
Zinc2.5 mg
Copper1.2 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C78 mg
Vitamin A7 mcg
Vitamin E0.3 mg
Vitamin K13 mcg
Vitamin B62 mg
Vitamin B120.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)11 mg
Folate60 mcg
Choline112 mg
Caffeine0 mg
Water549 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 49. The excerpt below is the record exactly as published.
Hot Potato Salad. A hot salad to be served at luncheon is prepared by putting 4 thin slices of bacon into a frying pan and cooking slowly until all the fat is tried out. To this is added 4 ta- blespoonfuls of vinegar and the pan drawn to the side of the fire, while 4 hot boiled pota- toes
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