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Potato Salad

Name: Potato Salad
Yield: 9 servings
Cuisine: American
Ingredients: 12 potatoes; 3 tablespoons each of minced parsley; 3 tablespoons each of minced celery; 2 tablespoons minced onion; 3 hard-boiled eggs; salt; pepper; % pint mayonnaise

From The Times cook book, no. 2, 1905

Serves 9

Presented as published in 1905. 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

348Calories

6 gProtein

36 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories348 kcal

Protein6.5 g

Carbohydrates36 g

Fiber4.2 g

Sugars2.1 g

Total Fat20 g

Saturated Fat3.5 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat11 g

Omega-31.3 g

Cholesterol72 mg

Sodium193 mg

Potassium891 mg

Calcium37 mg

Iron1.9 mg

Magnesium49 mg

Phosphorus149 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.4 mcg

Vitamin C40 mg

Vitamin A29 mcg

Vitamin E1 mg

Vitamin K44 mcg

Vitamin B60.6 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Folate39 mcg

Choline82 mg

Caffeine0 mg

Water182 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 166. The excerpt below is the record exactly as published.

POTATO SALAD. Boil 12 potatoes with skins on; when cold peel and cut in small pieces; add 3 tablespoons each of minced parsley and celery, 2 tablespoons minced onion, 3 hard- boiled eggs, chopped fine, salt and pepper. Mix thoroughly; add % pint mayonnaise

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