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Portions and preparation · USDA nutrition

Potato salad with egg calories per cup: 245–481 across all 10 named USDA examples

Across all 10 named USDA examples, a cup contains 245–481 calories. Each included example lists 275 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.

Portion calculator

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Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 138 g

241calories

Potato salad with egg, from restaurant

Protein
4.2 g
Carbs
21.3 g
Fat
15.7 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2709531 Full nutrition profile →

Compare all 10 food records, nutrition tables and USDA sources

The 10 exact records in this guide report 123–242 calories in the records' own listed source servings and 89–175 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Potato salad with egg, begin by separating “Potato salad with egg, from restaurant” from “Potato salad with egg, made with mayonnaise-type salad dressing.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing the first 6 of 10 linked records.

Equal-weight view

How potato salad with egg records compare at 100 grams

Five rank landmarks are shown from all 10 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.

  1. Minimum: Potato salad with egg, made with any type of fat free dressing 89 kcal
    89 kcal
  2. 25th-ranked landmark: Potato salad with egg, made with light creamy dressing 102 kcal
    102 kcal
  3. Median-ranked landmark: Potato salad with egg, made with light mayonnaise-type salad dressing 111 kcal
    111 kcal
  4. 75th-ranked landmark: Potato salad with egg, made with Italian dressing 114 kcal
    114 kcal
  5. Maximum: Potato salad with egg, from restaurant 175 kcal
    175 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 10 named USDA records in view: 10 direct matches. All sit within “Mashed potatoes and white potato mixtures.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 10 records together under the exact grouping key “potato salad with egg.” That rule determines membership before any nutrition result is read.

For Potato salad with egg, this page can compare 10 named records from FDC 2709531 through FDC 2709534. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

A shared 138 g comparison anchor

Equal source weights make the selected Potato salad with egg serving totals easier to compare, but the eaten portion still has to be measured or estimated.

Composition

86 kcal separates the fixed-weight endpoints

The lower endpoint is “made with any type of fat free dressing”; the higher is “from restaurant.” This isolates density, not ingredient causation.

Discriminator

154 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “made with mayonnaise-type salad dressing” (179 mg) and “from restaurant” (333 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

These 10 records each use a 138 g serving. Their serving calories compare equal weights within this set. They do not define a calorie range for every potato salad with egg; match the preparation and adjust to your portion.

Important: “Lower” begins with Potato salad with egg, made with any type of fat free dressing; “higher” ends with Potato salad with egg, from restaurant, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every potato salad with egg meal.

Full comparison

Compare every selected FNDDS record

For Potato salad with egg, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Potato salad with egg nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Potato salad with egg, from restaurant Direct name match 138 gUSDA reference amount 242 kcal 175 4.2 g 1.5 g 460 mg FDC 2709531 ↗
Potato salad with egg, made with any type of fat free dressing Direct name match 138 gUSDA reference amount 123 kcal 89 3.7 g 2.2 g 283 mg FDC 2709540 ↗
Potato salad with egg, made with creamy dressing Direct name match 138 gUSDA reference amount 196 kcal 142 4 g 1.8 g 259 mg FDC 2709536 ↗
Potato salad with egg, made with Italian dressing Direct name match 138 gUSDA reference amount 157 kcal 114 3.9 g 1.8 g 293 mg FDC 2709538 ↗
Potato salad with egg, made with light creamy dressing Direct name match 138 gUSDA reference amount 141 kcal 102 4.1 g 1.8 g 266 mg FDC 2709537 ↗
Potato salad with egg, made with light Italian dressing Direct name match 138 gUSDA reference amount 130 kcal 94 3.9 g 1.8 g 276 mg FDC 2709539 ↗
Potato salad with egg, made with light mayonnaise Direct name match 138 gUSDA reference amount 153 kcal 111 3.8 g 1.8 g 283 mg FDC 2709533 ↗
Potato salad with egg, made with light mayonnaise-type salad dressing Direct name match 138 gUSDA reference amount 153 kcal 111 3.8 g 1.8 g 283 mg FDC 2709535 ↗
Potato salad with egg, made with mayonnaise Direct name match 138 gUSDA reference amount 217 kcal 157 2.7 g 1.8 g 454 mg FDC 2709532 ↗
Potato salad with egg, made with mayonnaise-type salad dressing Direct name match 138 gUSDA reference amount 155 kcal 112 3.8 g 1.8 g 247 mg FDC 2709534 ↗

Portion analysis

Serving total and calorie density answer different questions

Every selected record uses a 138-gram source amount, so serving-weight differences do not explain the calorie spread inside this set. Their own source servings run from 123 calories for “made with any type of fat free dressing” to 242 for “from restaurant.” At a fixed 100 grams, “made with any type of fat free dressing” is 89 calories and “from restaurant” is 175—a fixed-weight separation of 86 calories. For Potato salad with egg, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “from restaurant”, “made with creamy dressing”, “made with light Italian dressing”, “made with light mayonnaise-type salad dressing”, and “made with mayonnaise-type salad dressing”. The source formulations contain 18 distinct ingredient codes; examples that appear in only part of the set include celery, raw, egg, whole, cooked, hard-boiled, onions, raw, and salt, table. On this Potato salad with egg page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Potato salad with egg” cannot resolve the differences between Potato salad with egg, from restaurant and Potato salad with egg, made with mayonnaise-type salad dressing. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    A shared source weight

    Every selected record uses 138 grams. Inside this set, serving-calorie differences therefore reflect the published composition rather than a change in source weight.

  2. 02

    The words that split the family

    Representative record-level distinctions include “from restaurant”, “made with creamy dressing”, “made with light Italian dressing”, “made with light mayonnaise-type salad dressing”, and “made with mayonnaise-type salad dressing”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    18 source-input codes appear across the selected records. Their presence and listed weights describe USDA formulations, not finished plated proportions.

  4. 04

    The unresolved plate

    Even “Potato salad with egg, from restaurant” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Potato salad with egg unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that potato salad with egg is the right meal family. Then resolve the phrases that actually separate this set—“from restaurant”, “made with Italian dressing”, “made with light mayonnaise”, and “made with mayonnaise-type salad dressing”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Potato salad with egg source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 10 exact records behind Potato salad with egg source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Potato salad with egg, from restaurant is higher in total fat per 100 g

Potato salad with egg, from restaurant reports 11.4 g versus 1.7 g for Potato salad with egg, made with any type of fat free dressing: a 9.7 g difference when both are normalized to 100 g.

Inspect the underlying evidence

These listed servings have equal weights

10 listed servings each weigh 138 g

The 10 records with a listed serving weight on this page each use 138 g. Their serving totals therefore compare equal weights, even if the household labels differ. Match the preparation and adjust the weight to the amount you eat.

Choose the record before reading the number

Potato salad with egg, from restaurant and Potato salad with egg, made with light mayonnaise are not interchangeable

The page keeps both records at the same 100 g denominator and makes Source context (restaurant or fast food versus No matching controlled term in the source name) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Potato salad with egg source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Potato salad with egg, from restaurant vs Potato salad with egg, made with light mayonnaise

Both records appear in this page’s evidence set. The explicit record-description contrast is Source context: restaurant or fast food versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path Compare two records on this page Potato salad with egg, made with light mayonnaise vs Potato salad with egg, made with mayonnaise

Both records appear in this page’s evidence set. The explicit record-description contrast is Light wording: light wording versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path 10 context records in this source topic Mashed potatoes and white potato mixtures

Potato salad with egg, from restaurant and Potato salad with egg, made with any type of fat free dressing belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Celery, raw

USDA input 11143 appears in 9 of 10 context records; its summed listed input weight spans 4–40 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Egg, whole, cooked, hard-boiled

USDA input 1129 appears in 9 of 10 context records; its summed listed input weight spans 150–150 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Calories: density and serving context

In this page’s records, calories runs from 89 kcal in Potato salad with egg, made with any type of fat free dressing to 175 kcal in Potato salad with egg, from restaurant, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Sodium: density and serving context

In this page’s records, sodium runs from 179 mg in Potato salad with egg, made with mayonnaise-type salad dressing to 333 mg in Potato salad with egg, from restaurant, all per 100 g.

Follow this evidence path