Potato Salad
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
706Calories
24 gProtein
158 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories706 kcal
Protein24 g
Carbohydrates158 g
Fiber30 g
Sugars19 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium1704 mg
Potassium3401 mg
Calcium407 mg
Iron42 mg
Magnesium247 mg
Phosphorus495 mg
Zinc3.7 mg
Copper6.1 mg
Manganese9.6 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.7 mg
Folate153 mcg
Choline27 mg
Caffeine0 mg
Water926 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 44. The excerpt below is the record exactly as published.
POTATO SALAD Cut balls from raw potatoes, using a French vegetable cutter. There should be three cups. Cook potato balls with three slices of onion in boiling salted water until tender. Drain, chill and marinate with French Dressing, then cover with Boiled Dressing. Arrange in a mound on serving platter, surrounded with a border of nasturtium blossoms and leaves. Sprinkle top with finely chopped chives
Cook this with the app: pantry check, scaling, and the assistant.