Potato Salad

Name: Potato Salad
Ingredients: Cut cold potatoes; sprinkle lightly with salt; marinate with French dressing; chopped onion; celery, cucumbers cut in cubes; chopped parsley; pimento, etc.

From A textbook of domestic science for high schools, 1913

The dressing should be rather thin, as the potato absorbs it.

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

116Calories

3 gProtein

26 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories116 kcal

Protein3.1 g

Carbohydrates26 g

Fiber3.2 g

Sugars1.2 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium9 mg

Potassium638 mg

Calcium18 mg

Iron1.2 mg

Magnesium35 mg

Phosphorus86 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K3 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.6 mg

Folate23 mcg

Choline18 mg

Caffeine0 mg

Water119 g

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 75. The excerpt below is the record exactly as published.

Potato Salad Cut cold potatoes into one-fourth inch cubes, sprinkle lightly with salt and, if liked, marinate with French dressing. Add chopped onion, celery, cucumbers cut in cubes, chopped parsley, pimento, etc.

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