Potato salad as the name suggest is a dish made out mainly of potatoes. It may be called a salad but it is a side dish which is often served with mains like: barbecues, roasts and fried chicken. There are lots of versions of this popular salad where ingredients varies from different regions. It can be served cold, warm, or hot with different options of dressings that you can choose from like mayonnaise, sour cream to vinegar for some.
Potato Salad origin dates back to the early 16th century and was traced by Arnold Shircliffe, the executive chef of Edgewater Beach Hotel in Chicago. According to his notes “Early potato salad: John Gerrard in 1597 writes about potatoes and their virtues and said that they are sometimes boiled and sopped in wine. Some boiled it with prunes. Others dress them (after roasting the potatoes in the ashes) with oil, vinegar and salt. However they be dressed; they comfort, nourish and strengthen the body. (to which of course we can all agree on)” This is one of the first potato salads mentioned in any book. Potato based salads where introduced in America by European settlers as they brought over their traditional dishes to the country but adjusting its ingredients to adapt to what is available to them. There were two types initially and it was the cold style where it originated from the French and the British and the warm potato salad using vinegar was from the Germans. It then became popular in the mid-19th century.
For this post we will be making the cold version which is a simple combination of potatoes, bacon, eggs and slices of radish for texture and colour. How about you, do you have potato salad versions that you can share?
800g perlas or small washed potatoes
150g bacon, chopped
1/3 cup sour cream
1/3 cup mayonnaise
1 tbsp mustard
3 pcs hard-boiled eggs, chopped and peeled
2 pcs radish, thinly sliced
1/4 cup chopped pickles
1 small white onion, finely chopped
1 tsp sugar
freshly ground black pepper
- Bring a pot of water to a boil, add salt and potatoes. Cook potatoes for 10 – 15 minutes or until tender. Once cooked drain then set aside.
- While potatoes are cooking cook bacon in a pan with a small amount of oil until crispy, remove from pan then drain on paper towel lined plate.
- In a bowl combine sour cream, sugar, mayonnaise and mustard. Season it with salt and freshly ground black pepper.
- Place potatoes, bacon, radish, egg, pickles and onions together in a separate bowl then add the bowl of dressing. Toss well then place in the refrigerator for at least an hour before serving.