.jpg) Restaurant cold potato salad | |
| Type | Salad |
|---|---|
| Course | Side dish |
| Place of origin | Europe |
| Region or state | Central Europe |
| Created by | There is no specific historical figure who is considered the creator of potato salad. Like many traditional dishes, potato salad seems to have evolved organically in various regions, particularly in Germany, after the potato was introduced to Europe in the 16th century. |
| Serving temperature | Cold (some warm) |
| Main ingredients | Potatoes |
| Ingredients generally used | Eggs,mayonnaise, dill |
| 250–400 kcal | |
| Other information | After the potato was introduced to Europe in the 16th century, local populations began experimenting with the potato, combining it with available ingredients, such as vinegar, mustard, and onion, thus creating the first forms of potato salad. |
Potato salad is asalad dish made fromboiledpotatoes, usually containing adressing and a variety of other ingredients such as boiled eggs and raw vegetables. It is usually served as aside dish.
Potato salad is found in several countries in Europe. The GermanKartoffelsalat is one of the most famous that spread largely throughout Europe, North America, and later Asia.[1][2] American potato salad most likely originated from recipes brought to the U.S. by way ofGerman and otherEuropean immigrants during the nineteenth century.[2][1]
Potato salad is generally served cold or atroom temperature. Ingredients often includemayonnaise or a comparable substitute (such asyogurt orsour cream),herbs, and raw vegetables (such asonion andcelery,dill).[3] South German-style potato salad is served warm or at room temperature and is made with avinaigrette (rather than a creamy mayonnaise-based dressing), and typically includesbacon.[4] North German potato salad is served cold or at room temperature. It is typically made with mayonnaise, hard-boiled egg and sweet orsour pickles. The American-style potato salad is likely to have originated from this version.[5] Asian-style potato salad is similar to American-style potato salad, but has a sweeter and eggier flavor.
British potato salad is served chilled. It is usually made with mayonnaise,Dijon mustard,onions, spring onions, andchives. Spices such as allspice and turmeric are sometimes included.
The earliest known American potato salad recipes date back to the mid-19th century and are rooted in German cuisine, which was introduced to the United States by European settlers.[6] Early American potato salad was made from cooked potatoes that were typically dressed with oil, vinegar, and herbs.[6]
French potato salad is a lighter and more flavorful version of potato salad, which usesolive oil andvinegar ormustard instead of mayonnaise. It is often accompanied by freshherbs and vegetables. InFrance there are several recipes depending on the region. InAlsace andLorraine, potato salads are made in a similar way as the German version. InNormandy,salade cauchoise is a potato salad wherewatercress and celery sticks are added together with a bit ofcrème fraiche.[7]
A version of potato salad inJapan is known aspotetosaradaポテトサラダ (orpotesaraポテサラ), an English loanwordportmanteau. It traditionally consists of the primary potato salad ingredients (mashed boiled potatoes, chopped onions) mixed with a dressing of mayonnaise,rice vinegar, andkarashi mustard. Carrot, cucumber, ham, and mashed boiled eggs, corn, and apple can also be added to the salad as desired.
Olivier salad typically includes potatoes, mayonnaise, boiledeggs, sometimes boiledcarrots andpickled cucumbers, and canned or frozen greenpeas. Choppedparsley is commonly used as agarnish. For seasoning the salad only salt and pepper are necessary.
The original recipe included more expensive and special ingredients, such as game and caviar, but over time, the ingredients were simplified and adapted to local cuisines.
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