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Potato Salad

Name: Potato Salad
Yield: 4 servings
Cuisine: American
Ingredients: Use equal parts of finely chopped potatoes and celery.; Add finely chopped onion, salt and pepper to taste.

From Delta Gamma cook book, 1922

Serves 4

Presented as published in 1922. 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

2Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (15 nutrients)

Calories1.7 kcal

Protein0 g

Carbohydrates0.3 g

Total Fat0 g

Sodium9.7 mg

Potassium27 mg

Calcium4.6 mg

Iron0 mg

Magnesium1.1 mg

Phosphorus2.2 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin B60 mg

Water9.5 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 30. The excerpt below is the record exactly as published.

Potato Salad Use equal parts of finely chopped potatoes and celery. Add finely chopped onion, salt and pepper to taste.

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