Potato Salad, II

Name: Potato Salad, II
Ingredients: eight large potatoes; one onion very fine; a tumbler of vinegar and water; three tablespoons of salad oil

From Cooks in clover, 1889

Recipe by Mrs. W. R. Payne.

Presented as published in 1889. 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

1345Calories

26 gProtein

224 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories1345 kcal

Protein26 g

Carbohydrates224 g

Fiber28 g

Sugars16 g

Total Fat42 g

Saturated Fat3.4 g

Monounsaturated Fat31 g

Polyunsaturated Fat5.8 g

Omega-30 g

Cholesterol0 mg

Sodium78 mg

Potassium5319 mg

Calcium179 mg

Iron10 mg

Magnesium291 mg

Phosphorus728 mg

Zinc3.9 mg

Copper1.4 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C248 mg

Vitamin A0 mcg

Vitamin E14 mg

Vitamin K27 mcg

Vitamin B63.8 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)13 mg

Folate209 mcg

Choline154 mg

Caffeine0 mg

Water1084 g

As published

This recipe was extracted from Cooks in clover (1889), page 19. The excerpt below is the record exactly as published.

Potato Salad, II. — Boil eight large potatoes with their skins on, and without salt. Choose those that do not go to pieces in boiling. Let them get nearly cold, then pare them and cut in slices. Chop one onion very fine, and mix with the potatoes, stir in a tumbler of vinegar and water, (two-thirds of vin- egar and one of water), then add three tablespoons \ of salad oil

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