Potato Salad
From Favorite tested recipes featuring the Wonder Shredder and Grater, 1931
Presented as published in 1931. 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
690Calories
23 gProtein
139 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein23 g
Carbohydrates139 g
Fiber16 g
Sugars6.9 g
Total Fat6.4 g
Saturated Fat1.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol187 mg
Sodium2620 mg
Potassium3768 mg
Calcium205 mg
Iron6.9 mg
Magnesium200 mg
Phosphorus557 mg
Zinc3 mg
Copper0.8 mg
Manganese1.3 mg
Vitamin D1.1 mcg
Vitamin C148 mg
Vitamin A102 mcg
Vitamin E0.9 mg
Vitamin K16 mcg
Vitamin B62.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.1 mg
Folate135 mcg
Choline238 mg
Caffeine0 mg
Water808 g
As published
This recipe was extracted from Favorite tested recipes featuring the Wonder Shredder and Grater (1931) by Inc Dixon Prosser, page 8. The excerpt below is the record exactly as published.
POTATO SALAD 5 medium sized potatoes Y, teaspoon shredded onion (cooked with skins on) 1 teaspoon salt 1% cups celery (shred on med- ye teaspoon paprika ium shredder) 1 hard boiled egg 2 tablespoons chopped parsley olives
Cook this with the app: pantry check, scaling, and the assistant.