Potato Salad

Name: Potato Salad
Ingredients: Cut 6 cold boiled potatoes in ^ inch cubes.; add 1 small onion chopped fine; 1 small bunch celery cut in small pieces.; Make a dressing of 4 tablespoons olive oil; 2 tablespoons vinegar; I/2 tablespoon salt; y^ teaspoon pepper

From War cook book, 1918

Mayonnaise may be used in place of olive oil and vinegar.

Presented as published in 1918. 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

767Calories

20 gProtein

173 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories767 kcal

Protein20 g

Carbohydrates173 g

Fiber22 g

Sugars14 g

Total Fat1 g

Saturated Fat8.7 g

Monounsaturated Fat38 g

Polyunsaturated Fat5.3 g

Omega-30.4 g

Cholesterol0 mg

Sodium3599 mg

Potassium4159 mg

Calcium168 mg

Iron7.7 mg

Magnesium228 mg

Phosphorus567 mg

Zinc3 mg

Copper1.1 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C188 mg

Vitamin A0.2 mcg

Vitamin E0.1 mg

Vitamin K20 mcg

Vitamin B62.9 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.3 mg

Niacin (B3)9.7 mg

Folate164 mcg

Choline118 mg

Caffeine0 mg

Water913 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 27. The excerpt below is the record exactly as published.

POTATO SALAD. Cut 6 cold boiled potatoes in ^ inch cubes, add 1 small onion chopped fine and 1 small bunch celery cut in small pieces. Add to the chopped whites of 2 hard boiled eggs. Make a dressing of 4 tablespoons iolive oil, 2 tablespoons vinegar, I/2 tablespoon salt, and y^ teaspoon pepper

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