Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoon fuls of salad oil
- 2 tablespoonfuls of vinegar
- 2 eggs
Directions
Mrs. G. S. Josselyn,
Boil I dozen fair sized potatoes with the skins on. Peel, cool and slice. 2 eggs, boiled hard; chop whites fine, and rub yolks into a bowl through a fine sieve. Chop a small onion fine and add to the whites of eggs. To the yolks add gradually 4 tablespoon fuls of salad oil. Pepper and salt, and 2 tablespoonfuls of vinegar. Put the sliced potatoes in a salad bowl and with a silver fork mix the whites of eggs and onions through, then pour the dressing over and mix thoroughly. Add more seasoning, if necessary.