 Restaurant cold potato salad | |
| Type | Salad |
|---|---|
| Course | Side dish |
| Place of origin | Europe |
| Serving temperature | Cold (some warm) |
| Main ingredients | Potatoes |
| Ingredients generally used | Eggs, mayonnaise |
Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables.
Potato salad is found in several countries in Europe. The German Kartoffelsalat 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 of German and other European immigrants during the nineteenth century. [2] [1]
Potato salad is generally served cold or at room temperature. Ingredients often include mayonnaise or a comparable substitute (such as yogurt or sour cream), herbs, and raw vegetables (such as onion and celery). [3] South German-style potato salad is served warm or at room temperature and is made with a vinaigrette (rather than a creamy mayonnaise-based dressing), and typically includes bacon. [4] North German potato salad is served cold or at room temperature. It is typically made with mayonnaise, hard-boiled egg and sweet or sour 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, and chives. 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]
In France there are several recipes depending on the region. In Alsace and Lorraine, potato salads are made in a similar way as the German version. In Normandy, salade cauchoise is a potato salad where watercress and celery sticks are added together with a bit of crème fraiche. [7]
A version of potato salad in Japan is known as potesara (or potesala ポテサラ), an English loanword portmanteau. It traditionally consists of the primary potato salad ingredients (mashed boiled potatoes, chopped onions) mixed with a dressing of mayonnaise, rice vinegar, and karashi mustard. Carrot, cucumber, ham, and mashed boiled eggs can also be added to the salad as desired.
Olivier salad typically includes potatoes, mayonnaise, boiled eggs, boiled carrots and pickled cucumbers. Sometimes canned corn, peas, boiled parsley root, boiled leek or even apples are added. Chopped parsley is commonly used as a garnish. For seasoning the salad only salt and pepper are necessary. [8]
A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are used to make a salad.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Egg salad is a dish consisting of chopped hard-boiled or scrambled eggs, mustard, and mayonnaise, and vegetables often including other ingredients such as celery.
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian salsa verde, the French sauce verte, the German grüne Soße or Frankfurter grie Soß, the British mint sauce and greensauce, and the Argentinian chimichurri.
Coleslaw or cole slaw, also known simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.
Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
Greek salad or horiatiki salad is a salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives and dressed with salt, Greek oregano, lemon juice and olive oil. Common additions include green bell pepper or caper berries. Greek salad is often imagined as a farmer's breakfast or lunch, as its ingredients resemble those that a Greek farmer might have on hand.
Deviled eggs, also known as stuffed eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, with the yolk scooped out and then refilled having been mixed with other ingredients such as mayonnaise, mustard and sprinkled with paprika, cinnamon or curry powder. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The dish is popular in Europe, North America and Australia.
Salade niçoise is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil, or in some historical versions, a vinaigrette. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs. Delia Smith called it "one of the best combinations of salad ingredients ever invented" and Gordon Ramsay said that "it must be the finest summer salad of all".
Chicken salad is any salad with chicken as a main ingredient. Other common ingredients include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles and a variety of mustards.
Pasta salad, known in Italian as insalata di pasta or pasta fredda, is a salad dish prepared with one or more types of pasta, almost always chilled or room temperature, and most often tossed in a vinegar, oil, or mayonnaise-based dressing. It is typically served as an appetiser (antipasto) or first course. Pasta salad is often regarded as a spring or summertime dish, but it can be served any time of year.
Ham salad is a traditional Anglo-American salad. Ham salad resembles chicken salad, egg salad, and tuna salad : the primary ingredient, ham, is mixed with smaller amounts of chopped vegetables or relishes, and the whole is bound with liberal amounts of a mayonnaise, salad cream, or other similar style of salad dressing, such as Miracle Whip.
Bermudian cuisine blends British and Portuguese cuisine with preparations of local seafood species, particularly wahoo and rockfish. Traditional dishes include codfish and potatoes served either with an add-on of hard-boiled egg and butter or olive oil sauce with a banana or in the Portuguese style with tomato-onion sauce, peas and rice. Hoppin' John, pawpaw casserole and fish chowder are also specialties of Bermuda. As most ingredients used in Bermuda's cuisine are imported, local dishes are offered with a global blend, with fish as the major ingredient, in any food eaten at any time.
Seven-layer salad is an American dish that includes a colorful combination of seven layers of ingredients: iceberg lettuce, tomatoes, cucumbers, onions, sweet peas, hard-boiled eggs, sharp cheddar cheese, and bacon pieces. The salad is topped with a mayonnaise-based dressing and sometimes sour cream is added. It is often served in a glass bowl or large pan so the layers can be observed. The dish is often associated with potlucks, picnics, and barbecues, where a large gathering of people takes place and many people need to be fed. There are many variants of the seven-layer salad and it can be made with additional layers, making it an eight-layer salad instead.
Cappon magro is an elaborate Genoese salad of seafood and vegetables over hardtack arranged into a decorative pyramid and dressed with a rich sauce.
Olivier salad is a traditional salad dish of Russian cuisine. Its creation is generally attributed to Lucien Olivier.
Mimosa salad is a festive salad of which the main ingredients are cheese, eggs, canned fish, onion, and mayonnaise. Mimosa salad got its name because of its resemblance to mimosa flowers scattered on the snow. The similarity is achieved by crumbling and scattering boiled egg yolk on the surface. The salad's popularity in the USSR has led to the emergence of a wide variety of recipes.
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