Potato Salad
From Foods that will win the war, 1918
Left-over mashed potatoes may be combined with cooked corn and green pepper for a delicious salad.
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
787Calories
10 gProtein
124 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories787 kcal
Protein10 g
Carbohydrates124 g
Fiber11 g
Sugars41 g
Total Fat29 g
Saturated Fat4.4 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2890 mg
Potassium1987 mg
Calcium74 mg
Iron4.2 mg
Magnesium108 mg
Phosphorus265 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C133 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5 mg
Folate78 mcg
Choline55 mg
Caffeine0 mg
Water585 g
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 41. The excerpt below is the record exactly as published.
POTATO SALAD 2 cups potatoes from fresh- 1 cup cooked salad dressing cooked, or left-over baked, 3 tablespoons chopped green boiled or mashed potatoes. pepper may be added if + cup chopped parsley desired. 1 teaspoon onion juice
Cook this with the app: pantry check, scaling, and the assistant.