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|Cookbook: Potato salad Media: Potato salad|
It is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, can be prepared in advance and refrigerated until needed, and requires inexpensive ingredients.
Central and Western Europe, North America
Though called a salad, it is generally a side dish, as it usually accompanies the main course. It is generally considered casual fare, and as such is typically served at picnics, outdoor barbecues, potlucks and other casual meals and events.
General versions of potato salad include:
- salad with a mayonnaise, yogurt or sour cream dressing;
- salad with vinegar dressing;
- salad with bacon;
- salad with a fresh herb or dill dressing and/or chives, scallions, tarragon, gherkins, capers or other items;
- salad with raw onions and pickles;
- salad with hard-boiled eggs (a combination of potato salad and egg salad).
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. Mayonnaise-based potato salads are commonly served chilled and require refrigerated storage.
German "Kartoffelsalat" is a popular variation that is generally prepared with vinegar, potatoes, salt, pepper, vegetable oil, mustard, vegetable or beef broth, onions and topped with chive. This style of potato salad is usually found in Southern Germany. Potato salad from northern Germany is generally made with mayonnaise and quite similar to its U.S. counterpart. Potato salad and sausages (like Bratwurst, Weisswurst, Bockwurst or Vienna sausage) 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.
Potato salad is popular in northern and western Poland mostly due to German influence in 19th century. It is usually served cold, made with potatoes, pickles, onions and dressed with mayonnaise and vinegar. A salted herring sometimes is also added.
United States of America
Potato salad is often served with barbecue, roasts, hot dogs, fried chicken, hamburgers and cold sandwiches. Although it is enjoyed any time of year in the United States, it is commonly associated with summer and picnics. White potato, red potato and/or sweet potatoes are commonly used; it is customary to leave a bit of the skin on red potatoes—especially when Americans make it German-style.
Basic ingredients for traditional American potato salad include: cubed, boiled potatoes (typically russet potatoes), mayonnaise or a mayonnaise-like substitute such as yogurt or sour cream, yellow mustard and/or mustard powder (dry mustard), black pepper, salt, celery seed, sugar, dry dill, chopped pickles (pickled cucumber), chives, finely chopped red or white onion, chopped green or red bell pepper, thinly sliced/finely chopped celery and sometimes chopped hard-boiled egg whites (usually one egg per batch of salad). Vegetable ingredients (not including the potatoes) are incorporated raw and never cooked. The salad is often topped with paprika and chives, and generally served cold or room temperature.
Eastern Europe, Southern Europe, Latin America
Russian version, called Olivier salad or Stolichny salad, became popular as a zakuski (hors d'oeuvre, entrée) or a side-dish for Christmas and New Year's Eve (Novy God) feasts across the former Soviet sphere of influence. Originally, the salad included various kinds of poultry, meat and seafood; in its current widespread form, it usually includes potatoes, diced boiled chicken (or sometimes ham or bologna sausage), eggs, brined dill pickles, carrots, green peas and onions, dressed with mayonnaise. It can thus be considered as a combination of potato salad, egg salad and chicken salad.
Variations of Olivier salad are also popular in the Balkans, Iberian Peninsula, as well as in some Asian countries and throughout Latin America. In many countries this salad is known as Russian salad (e.g. Greek ρώσικη σαλάτα, Spanish ensaladilla rusa, Turkish Rus salatası etc.). In the Turkish cuisine there is also a traditional potato salad called patates salatası.
|Wikimedia Commons has media related to Potato salads.|
- "It must have been the potato salad…". MSU Extension. Retrieved 2017-01-27.
- 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.
- Tadeusz Stegner. W kuchni i za stołem: dystanse i przenikanie kultur 2003, s. 174
- "Traditional Potato Salad-Martha Stewart".
- "Potato Salad-Food Network".
- "Creamy Potato Salad-Betty Crocker".
- Aegean Recipes, Vegetarian Dishes. Nur Roy. pp. 2–. ISBN 978-0-9834186-0-3.