Potato Salad

Name: Potato Salad
Ingredients: 4 large diced potatoes (cooked until done); 3 boiled eggs (chopped); % cup chopped celery; % cup chopped sweet pickles; % cup mayonnaise; Salt and pepper to taste; ( cup diced onion if desired)

From Shallowford cookery, 1951

Recipe by Mrs. Fannie Crouse

Presented as published in 1951. 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

1584Calories

39 gProtein

144 gCarbs

98 gFat

Full nutrition (34 nutrients)

Calories1584 kcal

Protein39 g

Carbohydrates144 g

Fiber22 g

Sugars27 g

Total Fat98 g

Saturated Fat18 g

Monounsaturated Fat24 g

Polyunsaturated Fat53 g

Omega-35.9 g

Cholesterol604 mg

Sodium2541 mg

Potassium3100 mg

Calcium435 mg

Iron40 mg

Magnesium222 mg

Phosphorus699 mg

Zinc5 mg

Copper5.5 mg

Manganese8.3 mg

Vitamin D3.2 mcg

Vitamin C37 mg

Vitamin A305 mcg

Vitamin E5.7 mg

Vitamin K246 mcg

Vitamin B61.9 mg

Vitamin B121.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)7.7 mg

Folate150 mcg

Choline487 mg

Caffeine0 mg

Water831 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 15. The excerpt below is the record exactly as published.

Potato Salad 4 large diced potatoes (cooked until done) 3 boiled eggs (chopped) % cup chopped celery % cup chopped sweet pickles % cup mayonnaise Salt and pepper to taste ( cup diced onion if desired)

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