Lebanese Potato Salad

Name: Lebanese Potato Salad
Ingredients: 8 medium potatoes; X¥ cup olive oil; 3 green onions; juice of 2 lemons; salt to taste; % cup finely chopped parsley

From Shallowford cookery, 1951

Presented as published in 1951. 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

996Calories

28 gProtein

232 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories996 kcal

Protein28 g

Carbohydrates232 g

Fiber32 g

Sugars16 g

Total Fat1.8 g

Saturated Fat17 g

Monounsaturated Fat75 g

Polyunsaturated Fat11 g

Omega-30.7 g

Cholesterol0 mg

Sodium83 mg

Potassium5500 mg

Calcium228 mg

Iron12 mg

Magnesium301 mg

Phosphorus733 mg

Zinc3.9 mg

Copper1.4 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C351 mg

Vitamin A25 mcg

Vitamin E0.7 mg

Vitamin K117 mcg

Vitamin B63.8 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)13 mg

Folate231 mcg

Choline158 mg

Caffeine0 mg

Water1169 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 2. The excerpt below is the record exactly as published.

Lebanese Potato Salad 8 medium potatoes X¥ cup olive oil 3 green onions juice of 2 % cup finely chopped lemons parsley salt to taste

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