I’ve noticed that there are always a few foods that show up at an American summer picnic, hot dogs, hamburgers, baked beans, and potato salad. The most heard question is “who made the potato salad?” Or maybe it’s an Ohio thing.
Of all the essential foods present at summer cookouts, potato salad is the most contentious. The barbecue can be grilled to perfection, the cornbread can be fluffy and the baked beans packed with flavor, but if the potato salad is not right, if there are walnuts, raisins, or olives in it, your cookout is officially a failure. There is a reason that potato salad is an entire meme category. (Google “aunt potato salad meme” and prepare to cackle.)
Whatever. It’s my humble opinion that a girl needs to know how to make a good potato salad if she wants to throw a legitimate summer party.
Potato salad has been around for many cookouts. It was first introduced to Europe from South America by Spanish explorers in the 16th century. These early potato salads were made by boiling potatoes in wine or a mixture of vinegar and spices. The more American version of potato salad is rooted in German cuisine and came here with European settlers.
The first recorded mention of a potato salad recipe was in 1597 by English herbalist John Gerard. The earliest written recipes for American potato salad date to the mid-19th century. Cooked potatoes were typically dressed with oil, vinegar and herbs, which culinary historians believe were introduced by German immigrants who had a penchant for sour, sweet and spicy ingredients such as vinegar, sugar and coarse mustard. Hot potato salad, usually made with bacon, onion and vinegar dressing, was so closely associated with German immigrants that it was called “German potato salad.”
It’s unclear who first added the mayo to potato salad. Bottled commercial mayonnaise became available in the early 1900s. Although it wasn’t until the 1920s and 1930s, with the introduction of iconic American mayo brands such as Hellman’s, Best Foods and Miracle Whip, that mayo-based salads became popular. As mayonnaise became more readily available, American cooks began experimenting with creamy dressings, creating the rich, indulgent versions that dominate today’s picnics and barbecues.
There is no one correct way to make potato salad; numerous regional variations exist, and virtually every American family has its own favorite recipe made with its own secret ingredient. Southern style features sweet pickles, hard-boiled eggs, and a touch of mustard for tang. Midwestern style often includes bacon or sour cream to complement the creaminess. Northeastern style sometimes incorporates seafood, like lobster or crab, as a nod to coastal traditions.
Potato salad’s enduring popularity lies in its versatility. It’s a dish that can be simple or complex, tangy or creamy, warm or cold. It adapts to every culture, every occasion, and every palate. Plus, its ingredients, potatoes, a good dressing, and a handful of fresh additions, are readily accessible, making it a budget-friendly crowd-pleaser.
Potato salad can be part of a diabetic-friendly diet if prepared correctly and eaten in moderation. The key is to consume it chilled, as cooling cooked potatoes increases resistant starch, a fiber that helps stabilize blood sugar and reduces the glycemic index. Pair with healthy fats and protein to further minimize blood sugar spikes.
Potato salad recipe from 1885
Ingredients
• 3 large Idaho potatoes, peeled and sliced
• ½ medium onion, diced
• Bunch fresh parsley
• ½ tsp salt
• Couple of turns of the pepper grinder
• 8 tablespoons olive oil
• 2 tablespoons apple cider vinegar
Instructions
Boil the potatoes in a medium saucepan on high heat *until just tender*. You must be sure you don’t overcook them-you don’t want the slices falling apart. Remove from the heat and drain. Meanwhile in a small bowl, combine the salt, pepper, olive oil and vinegar. Whisk together well. Place the onions and parsley in the bottom of a large bowl. Pour the potatoes on top of that. Spoon the dressing over the potatoes, a tablespoonful at a time. NOTE: you may not need all the dressing you prepare. You don’t want it to be too oily. Toss it and go with your gut. It works warm or cold, however you prefer.
Amish potato salad
Ingredients
3 lbs. starchy potatoes Russett or Yukon gold
½ cup chopped celery
5 hard-boiled eggs peeled and chopped
¼ cup finely chopped white onion
1 cup mayonnaise
¼ cup granulated sugar
2 tablespoons white vinegar or rice vinegar
2 tablespoons yellow mustard
Salt to taste
Instructions
Peel and chop potatoes into 1-inch pieces. Place the potatoes into a deep pot, and cover with water. Add a heaping teaspoon of salt to the pot and bring the potatoes to a boil. Cook until potatoes are tender. Drain and rinse with cold water until completely cool. Place potatoes, celery, eggs, and onion in a large salad bowl. In a separate bowl, whisk together mayonnaise, sugar, vinegar, and yellow mustard. Pour dressing mixture over the ingredients in the salad bowl. Toss until fully combined. Chill for at least one hour before serving.
Japanese Potato Salad With Cucumbers, Carrots, and Red Onion
Ingredients
● 1 1/2 pounds russet potatoes, about 2 to 3 large potatoes, peeled and quartered
● Kosher salt
● 2 Persian cucumbers (4.4 ounces; 125 g), thinly sliced crosswise
● 2 teaspoons rice wine vinegar
● 6 tablespoons homemade or store-bought Japanese mayonnaise (3 ounces; 85 g), such as Kewpie
● 1/2 teaspoon Japanese hot mustard
● 1 small carrot (2 ounces; 55 g), quartered and thinly sliced crosswise
● 1/4 red onion (2 ounces; 55 g), thinly sliced
● 2 hard boiled eggs, peeled and chopped
● 1 scallion, white and light green parts only, chopped
Instructions
Place potatoes in a large pot and add enough cold water to cover by 1 inch. Season generously with salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are easily pierced with a fork, 10 to 15 minutes. Drain potatoes and transfer to a large bowl. Let cool. Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Mix well, then let stand for 10 minutes. Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid. In a small bowl, whisk together rice vinegar, mayonnaise, and hot mustard until well combined. Mash potatoes with a masher or a large fork, allowing some small lumps to remain. Add cucumbers, carrot, onion, eggs, scallion, and mayonnaise mixture. Mix well and season with salt to taste. Serve right away. The salad can be refrigerated up to 1 day.
Herbed Potato Salad (no eggs, no mayo)
Ingredients
2 pounds baby potatoes, scrubbed and cut in half,
1/3 cup chives or green onions, finely chopped
1/3 cup herbs, chopped, (fresh parsley, dill, chives and/or basil)
zest of 1/2 lemon
Vinaigrette,
1 1/2 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
Instructions
BOIL THE POTATOES: Place potatoes in a pot of cold water. Use just enough water to cover the potatoes. Add 2 teaspoons salt. Bring to boil, lower to medium heat and cook the potatoes until easily pierced with a fork, about 8 minutes. Drain and put potatoes in a large bowl. MAKE THE VINAIGRETTE: Whisk the lemon, Dijon, garlic, salt and pepper in a small bowl. Slowly add the oil and whisk until well blended. COMBINE: Pour all the vinaigrette over the warm potatoes (or slightly cooled potatoes). It might look like more than you need, but it will be absorbed into the potatoes for great flavor. Add the green onions (or chives), herbs and lemon zest. Toss gently to coat the potatoes well. Serve warm or at room temperature. I often make the dish an hour or two ahead to let the flavors develop at room temperature. Or, for a shortcut, use a store-bought Italian dressing or an olive oil dressing (add lemon zest to it to make it a tangy dressing). Make Ahead: Refrigerate, covered, for up to 2 days, then bring to room temperature when ready to use. If you are making the herb potato salad earlier in the day to serve that evening, just let it sit on the counter at room temperature.