Potato Salad

Name: Potato Salad
Ingredients: Five medium sized, cold, boiled Irish potatoes; three hard boiled eggs; one cup of diced celery; salt, black and red pepper

From Aunt Caroline's Dixieland recipes, 1922

Presented as published in 1922. 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

837Calories

41 gProtein

138 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories837 kcal

Protein41 g

Carbohydrates138 g

Fiber25 g

Sugars0.6 g

Total Fat15 g

Saturated Fat4.9 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol558 mg

Sodium2306 mg

Potassium3855 mg

Calcium526 mg

Iron48 mg

Magnesium267 mg

Phosphorus751 mg

Zinc5.4 mg

Copper6.7 mg

Manganese10 mg

Vitamin D3 mcg

Vitamin C39 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B62.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)9.3 mg

Folate146 mcg

Choline441 mg

Caffeine0 mg

Water912 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 22. The excerpt below is the record exactly as published.

POTATO SALAD Five medium sized, cold, boiled Irish potatoes, diced ; three hard boiled eggs and a few pieces of parsley chopped fine, and one cup of diced celery. Season with salt, black and red pepper

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