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Potato Salad

Name: Potato Salad
Yield: 9 servings
Cuisine: American
Ingredients: 12 medium-sized potatoes; 3 tablespoons each of minced parsley; and celery; 2 tablespoons of minced onion; salt; and pepper (I use cayenne); Three hard-boiled eggs; Mix this well, add % pint mayonnaise or French dressing.

From The Times cook book, no. 2, 1905

Serves 9

Presented as published in 1905. 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

350Calories

8 gProtein

35 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories350 kcal

Protein8.1 g

Carbohydrates35 g

Fiber6.6 g

Sugars0.4 g

Total Fat20 g

Saturated Fat3.5 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat11 g

Omega-31.3 g

Cholesterol72 mg

Sodium678 mg

Potassium847 mg

Calcium101 mg

Iron12 mg

Magnesium62 mg

Phosphorus143 mg

Zinc1.1 mg

Copper1.8 mg

Manganese2.7 mg

Vitamin D0.4 mcg

Vitamin C11 mg

Vitamin A29 mcg

Vitamin E1 mg

Vitamin K40 mcg

Vitamin B60.5 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.5 mg

Folate29 mcg

Choline58 mg

Caffeine0 mg

Water177 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 164. The excerpt below is the record exactly as published.

POTATO SALAD. Boil 12 medium-sized po- tatoes with skins on; when cold peel and cut in small pieces. Add 3 tablespoons each of minced parsley and celery, 2 tablespoons of minced onion; salt and pepper (I use cayenne) to taste. Three hard-boiled eggs, chopped fine. Mix this well, add % pint mayonnaise or French dressing.

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