Potato Salad
From Sea Cookery, 1911
Garnish to taste.
Presented as published in 1911. 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
592Calories
9 gProtein
79 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein9.3 g
Carbohydrates79 g
Fiber9.5 g
Sugars3.7 g
Total Fat28 g
Saturated Fat2.2 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol0 mg
Sodium28 mg
Potassium1928 mg
Calcium55 mg
Iron3.7 mg
Magnesium104 mg
Phosphorus259 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E9.3 mg
Vitamin K11 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate68 mcg
Choline55 mg
Caffeine0 mg
Water373 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 64. The excerpt below is the record exactly as published.
POTATO SALAD. 1 lb. potatoes salt 2 tablespoonfuls salad oil 1 tablespoonful vinegar pepper
Cook this with the app: pantry check, scaling, and the assistant.