vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Potato Salad

Name: Potato Salad
Yield: 15 servings
Ingredients: 5 pints boiled potatoes; ^ teaspoonful white pepper; 2 cupfuls celery or sliced cucumber; 3 cupfuls salad dressing; 1 tablespoonful salt; 1 pimento; 1 tablespoonful chopped onion

From The farm cook & rule book, 1923

Serves 15

Makes 15 servings.

Presented as published in 1923. 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

182Calories

2 gProtein

31 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories182 kcal

Protein2.2 g

Carbohydrates31 g

Fiber2.1 g

Sugars8.4 g

Total Fat5.8 g

Saturated Fat0.9 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1044 mg

Potassium449 mg

Calcium14 mg

Iron0.5 mg

Magnesium26 mg

Phosphorus53 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A2.2 mcg

Vitamin E0 mg

Vitamin K9.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.5 mg

Folate11 mcg

Choline14 mg

Caffeine0 mg

Water148 g

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 95. The excerpt below is the record exactly as published.

Potato Salad 5 pints boiled potatoes ^ teaspoonful white pepper 2 cupfuls celery or sliced cucumber 3 cupfuls salad dressing 1 tablespoonful salt 1 pimento 1 tablespoonful chopped onion

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