Potato Salad
From Foods and household management, 1914
Presented as published in 1914. 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
506Calories
25 gProtein
78 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories506 kcal
Protein25 g
Carbohydrates78 g
Fiber15 g
Sugars1.1 g
Total Fat11 g
Saturated Fat3.4 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.6 g
Cholesterol373 mg
Sodium1248 mg
Potassium1956 mg
Calcium252 mg
Iron28 mg
Magnesium145 mg
Phosphorus415 mg
Zinc3 mg
Copper4 mg
Manganese6 mg
Vitamin D2.2 mcg
Vitamin C23 mg
Vitamin A149 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B61.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.5 mg
Folate89 mcg
Choline294 mg
Caffeine0 mg
Water424 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 126. The excerpt below is the record exactly as published.
Potatoes, cold boiled or baked Parsley or onion juice Egg, hard boiled, olives, pickled beets, etc. French dressing Method. Cut the cold-boiled or baked potatoes into i-inch cubes. Marinate {i.e. mix and let stand) with French dressing. Chopped parsley or onion juice may be mixed with potatoes. Arrange in a mound and garnish with slices of hard-boiled egg
Cook this with the app: pantry check, scaling, and the assistant.