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.