Energy
lower quarter89 kcalthis record per 100 g
- Corpus median
- 111 kcal
- Middle 50%
- 94–145 kcal
Based on 41 records reporting energy.
Vegetablesmoderate variability
Potato salad with egg, with any type of fat free dressing calories: 123 per 138 g
This exact USDA record reports 123 calories for 138 g. That answer belongs to this description and weight; it is not a universal value for every meal that shares the name.
Exact USDA description: Potato salad with egg, made with any type of fat free dressing
Quick facts
USDA reference amount · 138 g
- Calories
- 123 kcal
- Protein
- 3.7 g
- Carbohydrate
- 22.1 g
- Total fat
- 2.4 g
- Fiber
- 2.2 g
- Sodium
- 283 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 138 g
123calories
Potato salad with egg, made with any type of fat free dressing
- Protein
- 3.7 g
- Carbs
- 22.1 g
- Fat
- 2.4 g
— means the source has no value available.
These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.
Nutrition facts, household measures, preparation notes and USDA sources
The editorial read
The useful answer has a weight, a composition, and an identity
Portion: the cited record reports about 123 calories for USDA reference amount at 138 grams. On a fixed-weight basis, the same record contains 89 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 3.7 g protein, 2.2 g fiber, and 283 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is potatoes, boiled, cooked without skin, flesh, without salt, representing 64.3% of the record’s listed input weight. The record contains 9 source-input rows in all. These are provenance for a standardized calculation, not a recipe for your plate.
The reference amount and 1 cup answer different portion questions. Their values are scaled independently from the same per-100-gram source record.
The household measures attached to this record span roughly 123–245 calories across the listed portions. That is a set of scaled examples—not a confidence interval, a recommendation, or a claim about the full universe of recipes.
Calculated from the smallest and largest usable household measures listed by USDA for this exact FNDDS record; not a confidence interval.
Record-specific decision brief
What the numbers say—and what choice still belongs to you
This analysis belongs to USDA FDC 2709540: “Potato salad with egg, made with any type of fat free dressing.” It separates gram-weight arithmetic, corpus context, label signals, and record selection so one number does not have to answer four different questions.
01 · Portion arithmetic
Three weights, one fixed composition
For FDC 2709540, each row multiplies the published per-100-gram values by its stated weight. “75% of the reference weight” through “1 cup” are weight scenarios: named measures come from USDA, while percentage labels are transparent arithmetic.
| Scenario | Weight | Energy | Protein | Fiber | Sodium |
|---|---|---|---|---|---|
| 75% of the reference weightArithmetic scenario from the reference weight | 103.5 g | 92 kcal | 2.8 g | 1.7 g | 212 mg |
| USDA reference amountExact record reference weight | 138 g | 123 kcal | 3.7 g | 2.2 g | 283 mg |
| 1 cupUSDA-listed household measure | 275 g | 245 kcal | 7.3 g | 4.4 g | 564 mg |
02 · Fixed-weight context
Where 100 grams sits inside Mashed potatoes and white potato mixtures
The comparison set contains 41 exact records in the Mashed potatoes and white potato mixtures USDA category. Here, “lower quarter” describes FDC 2709540’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
middle half2.7 gthis record per 100 g
- Corpus median
- 2.2 g
- Middle 50%
- 1.6–2.9 g
Based on 41 records reporting protein.
Dietary fiber
upper quarter1.6 gthis record per 100 g
- Corpus median
- 1.3 g
- Middle 50%
- 1.1–1.5 g
Based on 41 records reporting dietary fiber.
Sodium
middle half205 mgthis record per 100 g
- Corpus median
- 225 mg
- Middle 50%
- 203–329 mg
Based on 41 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2709540’s 138 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Dietary fiber; the larger tradeoff-side percentage is Sodium. Percentages use FDA label Daily Values, whose general “high” guide begins at 20% Daily Value. This is not an overall score or a personalized target.
Strength-side signals
Dietary fiber2.2 g
≈ 8% DV. This does not cross the FDA’s 20% ‘high’ guide.
Vitamin C7 mg
≈ 8% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Sodium283 mg
≈ 12% DV. This does not cross the FDA’s 20% ‘high’ guide.
Saturated fat0.7 g
≈ 3% DV. This does not cross the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Potato salad with egg, made with any type of fat free dressing,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2709551 alternative, and its source-formulation identity.
- 01
Portion sensitivity around 138 g
A 25% weight move in either direction spans 103.5–172.5 g. When composition is held constant, those endpoints calculate to 92 kcal and 154 kcal.
- 02
Record choice: compare with FDC 2709551
At an equal 100 g, this record has 1.2 g more total fat than “Potato salad, made with any type of fat free dressing.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Formulation anchor: Potatoes, boiled, cooked without skin, flesh, without salt
The source formulation has 9 input rows; Potatoes, boiled, cooked without skin, flesh, without salt supplies 64.3% of listed input weight. Those are standardized formulation inputs, not final plated percentages.
05 · Exact-record choice
Select by literal evidence, not the shortest name
Keep this record when “made with any type of fat free dressing” fits. Inspect FDC 2709551 when “made with any type of fat free dressing” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Potato salad with egg, made with any type of fat free dressing
- Exact source wording
- “Potato salad with egg, made with any type of fat free dressing”
- Source identity
- USDA FDC 2709540 · FNDDS 71601050
- Named qualifiers
- made with any type of fat free dressing
- Source inputs unique in this pair
- Egg, whole, cooked, hard-boiled
Inspect this alternative when its fields fit better
Potato salad, made with any type of fat free dressing
- Exact source wording
- “Potato salad, made with any type of fat free dressing”
- Source identity
- USDA FDC 2709551 · FNDDS 71603050
- Named qualifiers
- made with any type of fat free dressing
Choose the closest description
Which USDA record fits your meal?
Treat the long description as data. The phrases doing the most work here are “made with any type of fat free dressing”. Match those details first; then compare the database weight with the amount you mean.
On smaller screens, focus a nutrition table and scroll horizontally to read every column.
| Exact record | Source serving | Calories / 100 g | Protein / 100 g | Fat / 100 g | Fiber / 100 g | Sodium / 100 g |
|---|---|---|---|---|---|---|
| This recordPotato salad with egg, made with any type of fat free dressing | 138 g123 kcal | 89 kcal | 2.7 g | 1.7 g | 1.6 g | 205 mg |
| Potato salad, made with any type of fat free dressing | 138 g112 kcal | 81 kcal | 1.4 g | 0.6 g | 1.8 g | 215 mg |
| Potato salad with egg, made with mayonnaise-type salad dressing | 138 g155 kcal | 112 kcal | 2.8 g | 4.3 g | 1.3 g | 179 mg |
| Potato salad with egg, made with light mayonnaise-type salad dressing | 138 g153 kcal | 111 kcal | 2.7 g | 4.5 g | 1.3 g | 205 mg |
| Potato salad, made with mayonnaise-type salad dressing | 138 g148 kcal | 107 kcal | 1.5 g | 3.5 g | 1.5 g | 186 mg |
| Potato salad with egg, made with Italian dressing | 138 g157 kcal | 114 kcal | 2.8 g | 4.4 g | 1.3 g | 212 mg |
| Potato salad with egg, made with light Italian dressing | 138 g130 kcal | 94 kcal | 2.8 g | 2.4 g | 1.3 g | 200 mg |
How to compare FDC 2709540: its source amount is 138 g; every 100-gram column removes portion size from the record-to-record comparison. Neither denominator determines your plate’s weight or recipe.
Household measures
Compare listed portions
For FDC 2709540, the 1 displayed measure scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 cup
245 kcal
275 g
At a glance
Nutrient signals in the source amount
For FDC 2709540, Cholesterol is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Cholesterol
60.7 mg≈ 20% Daily ValueSodium
282.9 mg≈ 12% Daily ValueCarbohydrate
22.1 g≈ 8% Daily ValueThe percentages above apply to FDC 2709540’s 138 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Source-serving signals
What stands out in this record
These 1 calculated observation describe FDC 2709540 at 138 g—not a measured or recommended plate.
- The representative USDA portion contains 283 mg sodium, about 12% of the Daily Value used on U.S. labels.
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 138 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 123 kcal 89 kcal | Not established Not established |
| Protein | 3.7 g 2.7 g | Not shown Not shown |
| Carbohydrate | 22.1 g 16 g | 8% 6% |
| Total fat | 2.4 g 1.7 g | 3% 2% |
| Dietary fiber | 2.2 g 1.6 g | 8% 6% |
| Sugars | 3.7 g 2.7 g | Not established Not established |
| Sodium | 282.9 mg 205 mg | 12% 9% |
| Saturated fat | 0.7 g 0.5 g | 3% 2% |
| Monounsaturated Fat | 1.1 g 0.8 g | Not established Not established |
| Polyunsaturated Fat | 0.3 g 0.2 g | Not established Not established |
| Cholesterol | 60.7 mg 44 mg | 20% 15% |
| Potassium | 338.1 mg 245 mg | 7% 5% |
| Calcium | 20.7 mg 15 mg | 2% 1% |
| Iron | 0.5 mg 0.4 mg | 3% 2% |
| Magnesium | 20.7 mg 15 mg | 5% 4% |
| Vitamin C | 6.9 mg 5 mg | 8% 6% |
| Vitamin D | 0.4 µg 0.3 µg | 2% 2% |
| Vitamin A | 26.2 µg 19 µg | 3% 2% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 107.9 g 78.2 g | Not established Not established |
For FDC 2709540, approximate percentages divide the displayed 138 g amount by FDA label Daily Values; they are not personalized targets. “Not established” means FDA sets no Daily Value for that row. Protein %DV remains unshown because adult-label use depends on regulatory context.
Inside the source record
Source formulation behind this USDA record
USDA links FDC 2709540 to 9 source inputs totaling 1,299.4 g in its standardized formulation. Publishing that exact provenance makes “Potato salad with egg, made with any type of fat free dressing” inspectable beside similarly named records.
How to read this
9 listed components
The largest listed inputs by source weight are Potatoes, boiled, cooked without skin, flesh, without salt, Salad Dressing, mayonnaise-like, fat-free, Egg, whole, cooked, hard-boiled. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
1,299.4 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Potatoes, boiled, cooked without skin, flesh, without saltUSDA ingredient 11367 · encyclopedia page available | 835 GM | 835 g | 64.3% |
| 2 | Celery, rawUSDA ingredient 11143 · encyclopedia page available | 40 GM | 40 g | 3.1% |
| 3 | Onions, rawUSDA ingredient 11282 · encyclopedia page available | 20 GM | 20 g | 1.5% |
| 4 | Salad Dressing, mayonnaise-like, fat-freeUSDA ingredient 42193 · encyclopedia page available | 0.75 CP | 192 g | 14.8% |
| 5 | Mustard, prepared, yellowUSDA ingredient 2046 · encyclopedia page available | 15.6 GM | 15.6 g | 1.2% |
| 6 | Vinegar, distilledUSDA ingredient 2053 · encyclopedia page available | 2 TB | 30 g | 2.3% |
| 7 | Salt, tableUSDA ingredient 2047 · encyclopedia page available | 0.25 TS | 1.5 g | 0.1% |
| 8 | Egg, whole, cooked, hard-boiledUSDA ingredient 1129 · encyclopedia page available | 3 | 150 g | 11.5% |
| 9 | Pickle relish, sweetUSDA ingredient 11945 · encyclopedia page available | 15.3 GM | 15.3 g | 1.2% |
Exact-record context
What makes this USDA record distinct?
For FDC 2709540, the close-record rule searches the USDA “Mashed potatoes and white potato mixtures” category for shared description terms or source inputs. Any surviving pair is compared per 100 grams, so unlike source-serving sizes cannot manufacture the nutrient difference.
This record
Potato salad with egg, made with any type of fat free dressing
- USDA category
- Mashed potatoes and white potato mixtures
- FDC ID
- 2709540
- FNDDS code
- 71601050
Closest inspectable record
Potato salad, made with any type of fat free dressing
- USDA category
- Mashed potatoes and white potato mixtures
- FDC ID
- 2709551
- FNDDS code
- 71603050
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 89 kcal | 81 kcal | +8 kcal |
| Protein | 2.7 g | 1.4 g | +1.3 g |
| Carbohydrate | 16 g | 17.9 g | −1.9 g |
| Total fat | 1.7 g | 0.6 g | +1.2 g |
| Dietary fiber | 1.6 g | 1.8 g | −0.2 g |
| Sodium | 205 mg | 215 mg | −10 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 1.3 g more protein and 1.2 g more total fat than “Potato salad, made with any type of fat free dressing.”
Only this record lists Egg, whole, cooked, hard-boiled. Those formulation rows identify different source records; they do not prove which input caused a nutrient difference.
2 of the six displayed differences clear the documented materiality screen. It is a reading aid, not a health rating.
Formulation evidence
The listed formulations differ
The formulation rows differ, but the source data do not isolate which component caused any nutrient difference. Input weights describe the standardized formulation—not final plated proportions.
Shared listed inputs: Potatoes, boiled, cooked without skin, flesh, without salt; Celery, raw; Onions, raw; Salad Dressing, mayonnaise-like, fat-free; and 4 more.
Listed only in this record: Egg, whole, cooked, hard-boiled.
Portion evidence
The listed portion sets match
This record’s reference amount is 138 g; a familiar listed measure is 1 cup (275 g).
The comparison record’s reference amount is 138 g; a familiar listed measure is 1 cup (275 g).
Use the 100-gram row to compare FDC 2709540 with FDC 2709551 at equal mass; use their 138 g and 138 g source amounts only for portion matching.
Evidence boundary: FDC 2709540 versus FDC 2709551 is a comparison of standardized source records—not a measurement of your meal, an overall food-quality rank, or proof that one input caused a difference.
Review the full mashed potatoes and white potato mixtures source category → Read the calculation and selection methodology →
From record to familiar meal
Guides that use this exact USDA record
These 1 guide place “Potato salad with egg, made with any type of fat free dressing” beside explicitly linked source records; use them to compare preparations without turning FDC 2709540 into a universal recipe.
Uncertainty, made actionable
What can change this estimate?
This is a standardized USDA survey-food profile, not a measurement of every preparation. Actual nutrition can change with portion size, raw versus cooked weight, cooking method, added fat or sauce.
For “Potato salad with egg, made with any type of fat free dressing,” resolve portion size first, then move through the remaining 3 published levers. Unknowns should remain visible rather than expanding every assumption at once.
- 01
portion size
When composition is held constant, nutrient totals scale directly with grams. A 20% weight correction produces the same 20% correction to the scaled totals.
- 02
raw versus cooked weight
Match the food state before matching the number. Cooking, draining, or added liquid can change grams and concentration even when the food name barely changes.
- 03
cooking method
Match the method named by the source—such as baked, fried, boiled, or grilled—before scaling. Preparation can change both water content and the ingredients retained in the finished food.
- 04
added fat or sauce
Match the named cooking-fat state when possible. Fat used, retained, or left behind is preparation information that a dish name alone cannot recover.
How we estimated this
The arithmetic is simple; the provenance is the point
FDC 2709540 comes from FoodData Central Survey Foods (FNDDS). Its 89 kcal per 100 g becomes 123 kcal at 138 g through nutrient per portion = nutrient per 100 g × portion grams ÷ 100; this page adds no second nutrition estimate.
About the serving label: USDA describes the underlying survey portion as “Quantity not specified.” We display it as a USDA reference amount because it is a database comparison point—not a suggested portion or a claim about what most people should eat.
Data cycle: 2021–2023, published October 31, 2024
FoodData Central ID: 2709540
FNDDS food code: 71601050
The scaling for FDC 2709540 can be exact while the match to “Potato salad with egg, made with any type of fat free dressing” is wrong. That is why this profile keeps its 138 g weight, 9-row source formulation, and selection uncertainty beside the arithmetic.
Source release October 31, 2024. Review USDA’s data-type documentation ↗ · Read Feast’s full nutrition methodology.