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A coarse cut potato salad
Potato salad is a dish made from boiled potatoes that comes in many versions in different regions of the world. Though called a salad, it is generally a side dish, as it usually accompanies the main course.
Potato salad is often served with barbecue, roasts, hot dogs, fried chicken, hamburgers and cold sandwiches. It is generally considered casual fare, and as such is typically served at picnics, outdoor barbecues, potlucks and other casual meals and events.
It is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires inexpensive ingredients.
General versions of potato salad include:
- salad made with baby potatoes, cooked in their jackets and left whole (skin on)
- larger potatoes, cooked in their jackets and then peeled and cut
- salad with a mayonnaise, Miracle Whip, sour cream or milk dressing
- salad with vinegar dressing
- salad with bacon, anchovies, or mustard.
- salad with a fresh herb or dill dressing and/or chives, scallions, tarragon, gherkins, capers or other items.
- salad with raw onions, cooked onions or pickled onions.
- salad with tomatoes or green beans.
- salad with hard-boiled eggs (a combination of potato salad and egg salad)
- salad with ham, pickles, corn, hard-boiled egg and tomato (known in France as salade piemontaise)
- salad with orange slices, Worcestershire sauce, bacon, and chives.
Different versions of potato salad are served at different temperatures. Most potato salads are served at room temperature or chilled, though the southern German variant may be served warm as well. In the U.S. and northern Germany potato salads are commonly served chilled and require refrigeration beforehand.
The Brazilian salada de batata(s) also known as maionese is made with large cubes of steamed or boiled larger potatoes, generally peeled before cooking, either passed in the pan with garlic, chives and parsley, or some other herbs or vegetables, and covered with cream (generally eaten both hot and cold), or mixing mayonnaise, some olive oil, raw garlic, raw onion and other herbs (such as chives and parsley, but also some pepper) and one more or various other ingredients (the most common is mixing the yolk of a hard-boiled egg in the mayonnaise before mixing the ingredients and after use its white, but also common are ham, corn, peas or chickpeas). It is a side dish for lunches (the most important Brazilian meal), and dinner except, those that already include another potato dish.
A more traditional local kind of Brazilian potato salad is batata calabresa, which has its name because one of its ingredients is the South American chili pepper Capsicum baccatum, known in Brazil as pimenta-calabresa. It is made with baby potatoes, cooked in their jackets and left whole.
In Bulgaria potato salad is made with boiled then peeled and diced potatoes, leeks or onions, oil, salt and black pepper.
Czech Republic and Slovakia
In the Czech Republic and Slovakia, potato salad is a traditional Christmas meal. It comes as a side dish to a fried fish (most commonly carp) or certain type of white sausage served as a dinner on Christmas Eve. Each family preserves their own recipe. It most commonly contains potatoes, carrots, green peas, pickled cucumbers, celery, mayonnaise, eggs and onions. Some families use also parsley, yoghurt, mustard, pepper, salami and other ingredients.
German "Kartoffelsalat" is a popular variation that is generally prepared with vinegar, oil and some vegetable broth - rather than mayonnaise - and also bacon bits, parsley and chive and served warm (from the broth) in the South. Potato salad from northern Germany, however, is generally based on mayonnaise and quite similar to its U.S. counterpart. Potato salad and sausages (like Bratwurst, Weisswurst, Bockwurst or Wiener) is a popular German dish for Christmas Eve.
A version of potato salad popular in Latium is boiled potatoes dressed with olive oil, vinegar, finely minced parsley and garlic, hot chili peppers and salt. In Sicily, potato salad is made with string beans and red onion, dressed with olive oil and vinegar.
In Romania, potato salad is called salată orientala. The Romanian potato salad is made with potato, eggs, onions and olives or sometimes mayonnaise.
Potato Salad is a common Syrian side-dish, It contains the following ingredients: Boiled potatoes cut into cubes, tomatoes, fresh basil, fresh parsley, fresh peppermint, onion, green pepper all cut into small pieces. The dressing is made of olive oil, lemon, salt and black pepper. It is eaten cold.
Although potato salad can be served any time in the USA, it is commonly associated with summer picnics. There are many variations, owing perhaps more to personal preferences than regional or cultural influences. The basis is always boiled potatoes, usually coarsely cubed and a mayonnaise or mayonnaise-like sauce. Both white potatoes and red potatoes are popular, and the potatoes may be peeled or left with skin on.
To the basic salad common enhancements include yellow mustard, pickle relish, onions (usually raw), chopped bell peppers and thinly-sliced celery and/or celery seed. Meat, beans, and other vegetables are usually not included. The salad is often topped with black pepper or paprika.
The addition of mustard results in a yellowish coloration (see illustration captioned "American-style potato salad) as well as imparting an additional tang to the flavor, depending on the amount added.
When chopped or sliced hard-boiled eggs are included, the salad is often labeled "Southern Style".
- (Portuguese) "Cyber Cook Receitas: Recipe of a batata calabresa".
- Von Juliane Stich. "Umfrage eines Onlineshops: Würstchen mit Kartoffelsalat sind beliebtestes Weihnachtsessen - Panorama - Aktuelle Nachrichten zum Thema Boulevard, TV, Prominente, Musik. - Augsburger Allgemeine" (in (German)). Augsburger-allgemeine.de. Retrieved 2012-10-03.
- "German Potato Salad Recipe on Recidemia". Recidemia.com. Retrieved 2013-04-14.
- "Potato Salad ("Patate all'Insalata" - " 'Nzalata ri Patati")". Sicilian Cooking Plus. Retrieved June 30, 2011.
- Penza, John (1997). Sicilian Vegetarian Cooking. Berkeley: Ten Speed Press. p. 146. ISBN 0-89815-868-0.
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