Potato Salad
From Aunt Sammy's radio recipes, 1926
Serve on crisp lettuce leaves.
Presented as published in 1926. 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
948Calories
15 gProtein
159 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories948 kcal
Protein15 g
Carbohydrates159 g
Fiber15 g
Sugars44 g
Total Fat30 g
Saturated Fat4.4 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium6669 mg
Potassium3319 mg
Calcium275 mg
Iron5.7 mg
Magnesium174 mg
Phosphorus416 mg
Zinc2.2 mg
Copper0.7 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C123 mg
Vitamin A6 mcg
Vitamin E0.2 mg
Vitamin K37 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.5 mg
Folate103 mcg
Choline73 mg
Caffeine0 mg
Water1019 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 39. The excerpt below is the record exactly as published.
POTATO SALAD 4 medium sized potatoes. 1 teaspoon grated onion or more. 1 cup finely cut celery. 34 cup chopped pickle. teaspoons salt. 1 cup cooked salad dressing
Cook this with the app: pantry check, scaling, and the assistant.