United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11414, Potato salad, home-prepared a 
heading Nutrient Unit
Value per 100 g

cup 250g
Proximates Water g 76.00 190.00
Proximates Energy kcal 143 358
Proximates Protein g 2.68 6.70
Proximates Total lipid (fat) g 8.20 20.50
Proximates Carbohydrate, by difference g 11.17 27.92
Proximates Fiber, total dietary g 1.3 3.2
Minerals Calcium, Ca mg 19 48
Minerals Iron, Fe mg 0.65 1.62
Minerals Magnesium, Mg mg 15 38
Minerals Phosphorus, P mg 52 130
Minerals Potassium, K mg 254 635
Minerals Sodium, Na mg 529 1322
Minerals Zinc, Zn mg 0.31 0.78
Vitamins Vitamin C, total ascorbic acid mg 10.0 25.0
Vitamins Thiamin mg 0.077 0.192
Vitamins Riboflavin mg 0.060 0.150
Vitamins Niacin mg 0.890 2.225
Vitamins Vitamin B-6 mg 0.141 0.352
Vitamins Folate, DFE µg 7 18
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 32 80
Vitamins Vitamin A, IU IU 157 392
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Lipids Fatty acids, total saturated g 1.429 3.572
Lipids Fatty acids, total monounsaturated g 2.480 6.200
Lipids Fatty acids, total polyunsaturated g 3.737 9.342
Lipids Cholesterol mg 68 170

Footnotes

a  Recipe: Potatoes, 62%; egg, 12%; mayonnaise, 8%; celery, 7%; sweet pickle relish, 6%; onion, 2%; green pepper, 1%; pimiento, 1%; salt, 1%; and dry mustard.