Potato Salad

Name: Potato Salad
Ingredients: 6 medium size Idaho potatoes; 1 small onion; 43 jar sweet mixed pickles; 2 or 3 hard cooked eggs; +4 pint mayonnaise; 43 cup celery (chopped); Celery seed

From Quaker recipes, 1954

Serves 4 to 6.

Presented as published in 1954. 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

2408Calories

35 gProtein

176 gCarbs

176 gFat

Full nutrition (34 nutrients)

Calories2408 kcal

Protein35 g

Carbohydrates176 g

Fiber21 g

Sugars15 g

Total Fat176 g

Saturated Fat29 g

Monounsaturated Fat41 g

Polyunsaturated Fat101 g

Omega-312 g

Cholesterol465 mg

Sodium1664 mg

Potassium4389 mg

Calcium245 mg

Iron9.8 mg

Magnesium243 mg

Phosphorus814 mg

Zinc4.6 mg

Copper1.2 mg

Manganese1.7 mg

Vitamin D2.4 mcg

Vitamin C188 mg

Vitamin A195 mcg

Vitamin E8.4 mg

Vitamin K379 mcg

Vitamin B63.1 mg

Vitamin B121.2 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.8 mg

Niacin (B3)9.8 mg

Folate222 mcg

Choline488 mg

Caffeine0 mg

Water1029 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 57. The excerpt below is the record exactly as published.

POTATO SALAD 6 medium size Idaho potatoes 1 small onion 43 jar sweet mixed pickles 2 or 3 hard cooked eggs +4 pint mayonnaise 43 cup celery (chopped) Celery seed

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