Potato Salad

Name: Potato Salad
Ingredients: two cups of cold boiled potatoes; one half teaspoon salt; one tablespoon of chopped onion; one recipe of Cooked Salad Dressing; sliced hard-boiled eggs; chopped parsley

From Principles of cooking, 1914

Presented as published in 1914. 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

508Calories

26 gProtein

79 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories508 kcal

Protein26 g

Carbohydrates79 g

Fiber15 g

Sugars1.1 g

Total Fat11 g

Saturated Fat3.4 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.6 g

Cholesterol373 mg

Sodium2415 mg

Potassium1967 mg

Calcium255 mg

Iron29 mg

Magnesium146 mg

Phosphorus417 mg

Zinc3 mg

Copper4 mg

Manganese6.1 mg

Vitamin D2.2 mcg

Vitamin C24 mg

Vitamin A149 mcg

Vitamin E1 mg

Vitamin K0.3 mcg

Vitamin B61.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.6 mg

Folate90 mcg

Choline294 mg

Caffeine0 mg

Water432 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 24. The excerpt below is the record exactly as published.

Potato Salad. — Cut two cups of cold boiled ,potates in one half inch cubes. Add one half teaspoon salt, and one tablespoon of chopped onion. Mix with one recipe of Cooked Salad Dressing or Sour Dressing, and garnish with _ sliced hard-boiled eggs and chopped parsley

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