Potato Salad
From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963
Serves 50 people.
Presented as published in 1963. 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
7626Calories
120 gProtein
1052 gCarbs
338 gFat
Full nutrition (34 nutrients)
Calories7626 kcal
Protein120 g
Carbohydrates1052 g
Fiber119 g
Sugars121 g
Total Fat338 g
Saturated Fat53 g
Monounsaturated Fat75 g
Polyunsaturated Fat200 g
Omega-324 g
Cholesterol185 mg
Sodium5459 mg
Potassium24496 mg
Calcium1093 mg
Iron46 mg
Magnesium1327 mg
Phosphorus3355 mg
Zinc18 mg
Copper6.2 mg
Manganese8.9 mg
Vitamin D0.9 mcg
Vitamin C1075 mg
Vitamin A224 mcg
Vitamin E17 mg
Vitamin K1018 mcg
Vitamin B617 mg
Vitamin B120.5 mcg
Thiamin (B1)4.6 mg
Riboflavin (B2)2 mg
Niacin (B3)58 mg
Folate844 mcg
Choline822 mg
Caffeine0 mg
Water5045 g
As published
This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 17. The excerpt below is the record exactly as published.
POTATO SALAD Serves 50 People 12 lbs. potatoes 12 eggs 1 pt. mayonnaise 1 tbsp. prepared mustard 1 tbsp. vinegar 1 pt . chopped sweet pickle 8 pieces celery
Cook this with the app: pantry check, scaling, and the assistant.