Several versions of the dish can be found in various European countries such as Germany, Russia, Spain, France or Norway to name a few. This simple, cheap and nutritious dish was most likely introduced in the United States during the great waves of European immigration of the nineteenth century, and today, it has become a staple accompaniment to complement our barbecues, picnics or festive meals.
The potato salad as we know it in the United States typically contains diced potatoes, mayonnaise – or a substitute dressing such as sour cream, mustard, pepper, pickles, chives and onion. Depending on the recipe, it is also possible to add hard-boiled eggs, celery or peppers. Based on the ingredients, it sounds like the American potato salad was mostly inspired by the German salad, with a few differences. The German salad, for example, is usually served warm. It also does not contain mayonnaise, but rather a vinaigrette-type dressing. It can sometimes include bacon.
In the United States, potato salad is often served at the occasion of barbecues and picnics, as it is a perfect accompaniment for grilled pork and grilled chicken, meatloaf, sandwiches or hot dogs. It is also very often found in salad buffets, whether in restaurants, family events or corporate luncheons.
I personally chose to serve my potato salad with a delicious roasted chicken. Whether you are an accomplished cook or a beginner, don’t hesitate to try this quick and easy dish. You won’t be disappointed.
- 1½ lb potatoes
- 2 hard-boiled eggs
- 3 scallions
- 10 pickles
- 2 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons vinegar
- Cook the potatoes in a pot in a large volume of water for 40 minutes.
- After they are cool enough to handle, peel them and dice them.
- Add the hard boiled eggs, pickles and scallions to the potatoes.
- Add the remaining ingredients and mix to incorporate the dressing.
- Place in the fridge at least 1 hour before serving.