Potato Salad – International edition

Potato salad is a simple, yet scrumptious salad  made from boiled potatoes and a variety of other ingredients. It is commonly considered a side dish, as it usually accompanies the main course. Potato salad is broadly considered to have originated in Germany, spreading largely throughout Europe, European colonies, and later Asia. American potato salad most likely originated from recipes brought to the U.S. by way of German and European immigrants during the nineteenth century.

There are two main types of potato salad:

• Served chilled
• Served hot

American-style potato salad is served cold or at room temperature, in opposite to traditional German Salad, which is served hot. Ingredients often include mayonnaise or a mayonnaise-like substitute (such as yogurt or sour cream), herbs, and vegetables (such as onion and celery).

We all know the potato salad with one way or another. In my home, we always had one with eggs, onions , and scallions, and I love its sharp oniony taste. Well, here in America the potato salad is much milder in taste. It is a definite must have on all kind of barbeque; potluck;  4^th of July; and all kind of summer picnics. Made with lots of mayo, creamy, delicious.

But, have you ever wonder, how the humble potato salad looks in other parts of the world?? Do they even eat it there ?  ho is it made of ? with what ingredients?

So, I have decided to take a closer look, on the potato suspect, and see how it is treated across the world. All that’s  some , what I came up with… ho you will enjoy few new ideas and recipes…

Korean Potato Salad

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Ingredients:

• 2 lb Yukon gold potatoes, peeled and cut into large chunks
• 3 oz English cucumber, thinly sliced (approximately 4 Tbsp)
• 1 oz chopped onion (approximately 2 Tbsp)
• 2 oz carrot, thinly sliced (approximately 4 Tbsp)
• 2 oz ham, chopped (you can used imitation crab meat or smoked salmon instead) (approximately 4 Tbsp)
• 2 hardboiled eggs, chopped
• 1/2 cup mayonnaise (recommended Kewpie mayonnaise)
• 1 Tbsp sugar
• 1 Tbsp rice or apple cider vinegar
• salt & pepper

Preparations:

• In a large pot, place potatoes and pour enough cold to water to cover potatoes. Add 1 tsp salt, bring it to boil and cook until potatoes are fully cooked, about 10 to 15 minutes depending on size of chunks.
• Meanwhile, sprinkle 1/2 tsp of salt on cucumber and let it sweat for a couple minutes. Then rinse and squeeze excess water using paper towel, set aside.
• Drain cooked potatoes and while it is still hot, add into a large mixing bowl along with rest of ingredients. Season with 1/2 tsp of salt and pepper and give it a good mix to combine everything together.
• Cover and cool potato salad in a refrigerator at least 30 minutes to an hour before serve. Enjoy!

Sałatka  Ziemniaczana  – Polish Potato Salad

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Ingredients:

• 10 potatoes, medium-sized (or 15 small new potatoes)
• 5 eggs
• 1 onion, yellow
• 4 cucumbers in brine , medium size
• 1 can peas, 15oz/400g can, drained
• 1 apple
• 3 tbsp mayonnaise
• 1 tsp mustard, mild
• 1/4 cup dill, fresh
• salt, to taste
• pepper, to taste

Preparations:

• Boil potatoes either whole or cubed – both methods work well. The key is to make sure the cubes or whole potatoes are roughly the same size. They will be ready within 15-20 minutes (poke them with a fork to check if they are tender)
• Boil the eggs (7-9 minutes).
• Cube your potatoes if cooked whole. Chop eggs and pickles roughly into pieces.
• Peel the onion and chop finely. Throw everything into a large bowl.
• Peel an apple and cut into small cubes. Add them to the bowl together with drained peas.
• Add mustard and 3 tablespoons of mayo. Add chopped dill, season well.
• Mix together carefully. If you feel the salad is too dry, add more mayonnaise or a thick yoghurt.
• Serve chilled.

Salada De Maionese Tradicional  – Mozambican Potato Salad

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Ingredients:

• 4 chopped potatoes
• 3 tablespoons of mayonnaise
• 2 chopped carrots
• 1 chopped onion
• 1 sack of green beans
• Juice of a lemon
• Salt to taste

Preparations:

• In a pot of water, place the carrots, green beans and chopped potatoes.
• Let it cook for 8 minutes.
• In a container place the cooked vegetables, onion, chopped eggs, mayonnaise, and lemon.
• Mix with a spoon gently.
• Take the refrigerator to freeze until it is time to serve.
• Serve chilled

Kartoffelsalat – German Potato Salad

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Ingredients:

• 3 pounds Red potatoes
• 1 pound Bacon, thick cut
• 1 Yellow onion, diced
• 2/3 cup White vinegar
• ½ cup Chicken stock
• 2 tablespoons Sugar
• 2 tablespoon Dijon mustard
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Fresh chives, chopped

Preparations:

• In a large pot salted with 2 tablespoons of salt, boil the whole, unpeeled, potatoes for 10-15 minutes until fork tender.
• When the potatoes have finished cooking drain the water and set the potatoes aside to cool. Once they have cooled enough to handle cut each one in half and then into half-moon slices about ½ inch thick.
• In a skillet cook the bacon in batches, setting aside on a paper towel-lined plate to remove the excess grease. Reserve ¼ cup of the grease and dispose of the rest.
• In the same skillet cook the onions in the reserved fat from the bacon and add vinegar, chicken stock, sugar, Dijon, salt, and pepper whisking together. Bring to a boil and let the liquid reduce to about 2 cups, approximately 10 minutes.
• Place potatoes in a large bowl and pour the dressing over them gently folding them together until the potatoes are coated.
• Sprinkle with fresh parsley and chives.
• Serve warm.

Ensaladilla rusa  – Spanish Potato Salad

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Ingredients:

• (2) Yukon Gold Potatoes
• (3) Hard Boiled Eggs
• (1/2) Cup Homemade Aioli
• (20) Spanish Olives
• (1/4) Cup Tinned Corn Kernels
• (1/2) Onion
• Tomato
• Roasted Red Bell Pepper
• Handful Green Onion Leaves
• Sea Salt
• Ground Pepper

Preparations:

• Boil 2 Yukon gold potatoes in salted water for 30 minutes or until fully cooked, then drain and run cold water on them
• Peel the boiled potatoes and cut into 1/2-inch x 1/2-inch cubes and add to a large bowl
• Finely Dice 1/2 onion, 1 tomato, 2 hardboiled eggs and a handful of green onion leaves and add to the bowl with the potatoes
• Add 1/4 cup tinned corn kernels, 20 Spanish olives, 1/2 cup aioli, sea salt and freshly cracked pepper to the bowl and mix everything together until everything is well coated and mixed
• Cover the bowl with saran wrap and put it in the refrigerator for at least 2 hours
• After a couple of hours take the bowl out of the refrigerator and remove the saran wrap
• Divide the potato salad into small plates, garnish with roasted red bell pepper strips, thinly sliced hard boiled eggs and parsley
• Enjoy!

Classic American Potato Salad

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Ingredients:

• 3 large russet potatoes or 4 large Yukon gold potatoes; peeled and diced
• 1 celery stalk; cut into thirds lengthwise and then sliced
• 2 green onions, chopped
• 4 eggs; hard boiled and diced
• ¾ cups of mayo
• ½ tbsp mustard
• 1 ½ tbsp apple cider or white vinegar
• Salt and Black Pepper, to taste
• ¼ tsp paprika, garnish (optional)

Preparations:

• In a large stockpot, add the potatoes and cover with cold water. Place the pot on the burner and turn to medium-high heat until it comes to a boil; then reduce the heat to rolling boil (about medium) for 10-15 minutes until the potatoes are easily pierced with a fork.
• Drain the potatoes in a colander.
• In a large mixing bowl, combine the celery, green onions, eggs, mayo, mustard, and vinegar. Once combined toss in the potatoes to the mixture, taste, and season accordingly with salt and pepper and additional mayo (if needed).
• Transfer to a serving dish and garnish with paprika. Serve immediately or place in an airtight container and place in the refrigerator.

South African  Potato Salad

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Ingredients:

• 3-4 large potatoes, peeled and cubed
• 3 eggs
• 1-2 spring onions, finely chopped
• A quarter or half red onion diced
• 2 tablespoons of parsley, finely chopped
• 100 ml mayonnaise
• Half teaspoon ground black peppercorns
• Salt to taste

Preparations:

• Boil the potatoes, after adding salt to the water for about 7-10 minutes on medium to high heat or until it is ready
• Boil the eggs in a separate pot at the same time as boiling the potatoes (7-10 minutes)
• Drain out the water from the potatoes pot and set the potatoes aside to cool.
• Remove the eggs from the pot, remove the shells and allow to cool then slice these into quarters.
• Mix the spring onions, red onions, parsley, ground peppercorns and mayonnaise in a bowl
• Add the set aside potatoes to the bowl to coat with its contents

Greek Potato Salad

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Ingredients:

• 2 lb. unpeeled new potatoes
• 2 medium bell peppers, cut into 1-inch pieces
• 2 medium tomatoes, seeded, cut into eighths
• 1 medium cucumber, cut into 1-inch pieces
• ½ medium red onion, very thinly sliced (1/2 cup)
• ½ cup whole kalamata or ripe olives
• 1 package (4 oz) crumbled feta cheese (1 cup)

Lemon Dressing:

• ½ cup olive or vegetable oil
• ¼ cup lemon juice
• 1 tablespoon finely chopped fresh or 1 teaspoon dried oregano leaves
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 cloves garlic, finely chopped

Preparations:

• If potatoes are large, cut in half. In 3-quart saucepan, place steamer basket in 1/2-inch water (water should not touch bottom of basket). Place potatoes in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 18 to 22 minutes or until tender; cool to room temperature.
• In large glass or plastic bowl, beat all Lemon Dressing ingredients with wire whisk until blended; set aside.
• Add potatoes and remaining salad ingredients except cheese to dressing; toss. Serve immediately, or cover and refrigerate up to 24 hours. Sprinkle with cheese just before serving.

Salada de Batata – Brazilian Potato Salad

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Ingredients:

• 2.2 pounds Idaho potatoes well washed, peeled, and cut into 1-inch cubes, 1 kg
• 1 pinch salt plus enough to taste
• 1 tablespoon apple cider vinegar
• 1 cup mayonnaise
• 4 tablespoons fresh lime juice
• 1 clove of garlic minced and mashed into a paste
• 1/4 large white onion finely grated
• 1/2 cup good-quality chopped olives (I used Kalamata olives, but you can use green olives, if desired), plus 3 whole olives to garnish salad
• 2 tablespoons chopped fresh mint
• 3 tablespoons chopped cilantro or parsley if desired
• 3 tablespoons chopped green onions plus more to garnish salad
• Ground black pepper to taste
• 2 large, hard-boiled eggs chopped (optional)

Preparations:

• Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add a good pinch of salt, and reduce heat to medium-low. Cook for about 8-10 minutes or until potatoes are tender when pierced with a fork. Drain in a colander but do not rinse them. Transfer potatoes to a large bowl and drizzle with vinegar. Set aside and let cool down completely.
• photo montage showing a bag of potatoes which are then cubed with a knife on a cutting board
• In a separate large bowl, combine mayonnaise, lime juice, garlic, grated onion, chopped olives (green olives are usually used in this dish although I used Kalamata olives for mine), mint, cilantro (or parsley), green onions, salt, and pepper to taste. Only if desired, combine the chopped hard-boiled eggs (in this case, stir in an additional 1/4 cup of mayo into the mixture). Add cool potatoes to the mayo mixture, stirring gently to combine. Chill for 1 to 2 hours or more before serving. Garnish top of the Brazilian potato salad with whole olives and chopped green onions. Enjoy!

Irish Potato Salad

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Ingredients:

• 2 lbs. baking potatoes
• 2 tablespoons red wine vinegar
• 3 stalks roughly chopped celery
• 1⁄2 medium sweet onion, diced (Vidalia)
• 3 hard-boiled eggs, roughly chopped
• salt & fresh ground pepper
• 1 1⁄2 cups mayonnaise

Garnish:

• chilled lettuce leaf
• 2 -3 hard-boiled eggs, sliced
• paprika

Olivier Salad – Russian Potato Salad

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Ingredients:

• 4 waxy potatoes like red potatoes medium, boiled and cooled
• 6 eggs hard boiled
• 1 lbs. cooked chicken such as rotisserie chicken
• 4 dill pickles (not sweet) Polish gherkins in UK
• 3-4 green onions
• ½ apple medium
• 1 tbsp dill fresh
• 1 tbsp parsley fresh
• salt to taste

 For the potato salad dressing:

• ½ cup/125ml mayonnaise
• 1 tbsp white wine vinegar
• 1 ½ tsp Dijon mustard
• 1 tbsp water to loosen the dressing
• ¼ tsp black pepper

Preparations:

For the potato salad dressing:

• In a small bowl mix all ingredients with a whisk until well blended. Add a touch more water for desired consistency.

For the potato salad:

• Cook eggs and unpeeled potatoes, cool.  Peel both and set aside. Boil or roast chicken if not using already prepared chicken. Remove skin and bones. (You can also use any leftover chicken for this salad.)
• Dice all ingredients into a ½ inch dice and mix gently in a large bowl, add herbs and dressing last, then season with salt to taste. Refrigerate for at least 30 minutes to allow flavors to meld. Do not be tempted to skip this step as it does make a difference.

Salade de Pissenlits aux Pommes de Terre – French Potato Salad

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Ingredients:

• 1 1/3 pounds Yukon Gold potatoes (about 4)
• 1⁄2-pound dandelion greens
• Salt and pepper, to taste

Preparations:

• Wash and peel potatoes. Put in cold, salted water and cook until tender, about 20 minutes.
• As potatoes cook, wash and dry dandelion leaves. Peel and slice shallots thinly. Cut bacon into slices that are roughly square.
• Cool cooked potatoes, then slice into rounds. Put them in a salad bowl.
• Brown bacon in frying pan. Add vinegar. Mix and heat.
• Put dandelion leaves on the cooled potatoes. Sprinkle with sliced shallots and cooked bacon. Add a stream of olive oil. Salt and pepper to taste. Serve immediately.

Moroccan Potato Salad                                                                                               

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Ingredients:

• 2 lb. / 900 g potatoes, peeled and cut into half-inch cubes
• 1 teaspoon fine grain sea salt
• 3 tablespoons olive oil
• 1 tablespoons Ras el Hanout
• ½ cup / 125 g Greek yogurt
• 2 tablespoons + 2 teaspoons sherry vinegar (or red wine vinegar)
• ½ cup loosely packed chopped mint
• ½ cup chopped flat-leaf parsley
• Zest of one lemon
• Zest of one orange
• ½ cup dry cured black olives, roughly chopped (optional)

Preparations:

• Put potato cubes in a large saucepan, cover with cold water, and add salt.
• Bring the pot to a simmer and cook until just tender yet still retain some crunch, about 6 to 8 minutes since it starts to simmer.
• Using a slotted spoon, fish the potatoes out of the water and transfer to a large bowl. Sprinkle with salt while they are still warm. Set aside to cool.
• In the meantime, heat the olive oil in a small skillet over medium heat. Add Ras el Hanout and cook until fragrant, about a minute. Set aside.
• Pour ras el hanout-infused olive oil over potatoes and mix to combine.
• Add yogurt, vinegar, chopped mint, lemon zest, orange zest, and black olives (if using) and gently combine.
• Take a taste and adjust seasoning if needed.
• Chill in the refrigerator until cold. Serve!

Indian Potato Salad

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Ingredients:

• 3 pounds baby yellow or red potatoes
• 3 teaspoons salt, divided
• 1 1/2 tablespoons white wine vinegar
• 5 eggs
• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons curry powder
• 2 teaspoons sugar
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh cilantro

Preparations:

• Place potatoes in a large pot and cover with at least an inch of water. Bring to a boil and add 2 teaspoons salt. Boil until tender, about 15 to 20 minutes.
• Drain potatoes. Let cool a few minutes and then quarter them while still hot. Place in a large bowl and drizzle vinegar over them. Let sit to cool.
• Place eggs in a small pan and cover with an inch of water. Bring water to a boil and then boil for 8 minutes. Drain. Hit each egg on the side of the pot several times to crack the shell place eggs in a bowl of ice water. When cool, peel the eggs and cut them into slices.
• In a medium bowl, stir together mayonnaise, sour cream, remaining 1 teaspoon salt, sugar, and curry powder.
• Add to bowl with potatoes along with egg, onion, and cilantro. Stir to mix. Cover and refrigerate at least 1 hour before serving.

Lebanese Potato Salad

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Ingredients:

• 4 medium potatoes or 8 small red potatoes
• 1 lemon
• 1/4 cup parsley
• 2 garlic cloves
• 1 scallion
• 1 & a 1/2 tablespoons of olive oil
• Salt
• Pepper

Preparations:

• Peel potatoes (optional) and cut into small chunks (potato can be kept whole but will cook quicker if cut). Add to pot of water with a dash of salt and bring to boil
• In a mixing bowl (non-glass) mince garlic with dash of salt (can also use garlic press or processor)
• Add 1/4 cup of finely chopped parsley and 1 finely chopped scallion to bowl
• Once potatoes are cooked, add to a strainer in the sink and rinse with cold water until cool and let water
• drain completely
• Cut potato into bite sized pieces and add to bowl with 2 dashes of pepper, 1/2 teaspoon of salt, 1 & 1/2 table spoons of olive oil, and juice from 1/2 of a lemon (salt and pepper to taste and feel free to make it as zesty as you want or less zesty)
• Toss and transfer to serving bowl, serve chilled
• This recipe is easy to double in ingredients if you wanted to make more for parties or gatherings. You can also add red onions, cherry tomatoes, or any vegetable you would like! Enjoy 🙂

Scottish Arran Potato Salad

Ingredients:

• 10 Waxy Potatoes (Diced)
• 4 Ounces Shelled Fresh Peas
• 4 Ounces Canned Garbanzo Beans
• 4 Ounces Beet (Diced & Boiled)
• 1/2 Teaspoon Salt & Freshly Ground Black Pepper
• 2 Teaspoons Onion (Minced)
• 1 Teaspoon Fresh Parsley (Minced)
• 4 Tablespoons Mayonnaise
• 2 Tablespoons Fresh Parsley (Chopped)

Preparations:

• Add the potatoes and beets to salted water in a large saucepan. (This will make your potatoes a lovely purple color – if you like you can boil them separately). Boil them for 10 minutes until al dente. Drain and pat dry the potatoes. Set aside.
• Separately boil the peas and garbanzo beans in a small saucepan filled with water, for 5 minutes. Drain and set them aside.
• Mix the potatoes, beets with the peas and add parsley, onion, salt, and pepper in a large bowl. Add mayonnaise to the vegetables and mix well.
• Garnish with parsley and serve.

Caribbean Potato Salad

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Ingredients:

• 4 medium russet potatoes (about 1 ½ lbs.), peeled and cut into ½” pieces
• 1 tbsp. Adobo All-Purpose Seasoning with Pepper, plus more to taste
• 1 Cup Red Wine Vinegar
• ½ medium yellow onion, finely chopped (about ½ cup)
• 2 medium carrots, peeled and finely chopped
• ½ Cup finely chopped Sliced Beets
• ½ Cup Peas, thawed
• ½ Cup Mayonnaise
• 3 hard-boiled eggs, peeled and finely chopped

Preparations:

• Bring large pot filled with water to boil over high heat. Add potatoes and 1 tbsp. Adobo. Reduce heat to medium. Cook potatoes until fork-tender, about 15 minutes. Drain.
• Meanwhile, add vinegar and onions to large mixing bowl. Transfer hot, cooked potatoes to bowl, stirring to coat. Set aside until potatoes are cool and have absorbed vinegar.
• Add carrots, beets (if using), peas, mayonnaise, and eggs to potatoes. Using large spoon, gently stir to combine. Season with Adobo. Serve chilled or at room temperature

Australian Potato Salad

Ingredients:

• 600g Nicola potatoes, unpeeled
• 2 middle bacon rashers, rind removed, chopped
• 1 medium brown onion, finely chopped
• 2 hard-boiled eggs, chopped (see note)
• 1/2 cup whole-egg mayonnaise
• 1 tablespoon cider vinegar
• 2 gherkins, finely chopped
• 3 green onions, thinly sliced

Preparations:

• Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until tender. Drain. Cool. Peel and chop.
• Meanwhile, heat a large nonstick frying pan over high heat. Add bacon and brown onion. Cook for 2 to 3 minutes or until onion has softened. Transfer to a large bowl. Add potato and egg. Combine mayonnaise and vinegar in a bowl. Add to potato mixture. Season with salt and pepper. Toss to combine.
• Serve topped with gherkins and green onion. Serve. To hard-boil eggs, place in a saucepan. Cover with cold water. Cover pan. Bring to the boil over high heat. Reduce heat to medium. Simmer for 7 minutes. Place under cold water for 1 minute. Set aside to cool before peeling.

Papa a la Huancaina – Peruvian Potato Salad

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Ingredients:

• 2 pounds russet potatoes (up to 8)
  • 5 jalapeno peppers
  • 4 hard-boiled eggs
  • 8 ounces farmer’s cheese
  • 1 cup milk
  • 1/4 cup olive oil
  • Salt, to taste
  • Fresh parsley
  • Black olives
  • 6 lettuce leaves

Preparations:

• Peel potatoes and boil in salted water under tender, about 20 minutes. Drain and set aside to cool.
• Remove seeds and membrane from jalapenos; rough-chop peppers. Slice boiled eggs in half; separate yolks from whites. Reserve egg whites. Cut cheese into chunks (or shred).
• Blend jalapenos, yolks, cheese, milk, and oil to create a creamy sauce. It should be easy to pour.
• Cover inside of a 13 by 9-inch casserole dish with lettuce leaves. Quarter each potato and spread evenly in casserole. Pour sauce over potatoes, making sure they are well covered. Garnish with parsley, slices of boiled egg whites and slices of black olives. Serve cool.

Canadian Potato Salad

Ingredients:

• 3/4 cup Miracle Whip Calorie-Wise Spread
• 1 tsp. Heinz Yellow Mustard
• 1/2 tsp. celery seed
• 1/8 tsp. pepper
• 1-1/2 lb. (675 g) red potatoes (about 5), cooked, chopped
• 1 onion, finely chopped
• 2 stalks celery, sliced
• 1/2 cup chopped sweet pickles
• 2 hard-cooked eggs, chopped

Preparations:

• Mix first 4 ingredients in large bowl.
• Add remaining ingredients; mix lightly.
• Refrigerate several hours or until chilled.

Rasols  – Latvian Potato Salad

Ingredients:

For the salad:

• 6 Yukon Gold potatoes
• 4 eggs
• 4 dill pickles (preferably Polish style)
• 1 Persian (seedless) cucumber
• 1 Granny Smith apple, peeled, cored, and submerged in acidulated water (water with lemon or vinegar) to keep from browning

For the dressing:

• 3 heaping Tbsp mayonnaise
• 2 heaping Tbsp sour cream
• 2 tsp hot mustard
• 2 tsp apple cider vinegar
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tsp Worcestershire sauce
• 2 tsp white horseradish
• 1 tsp minced fresh dill

Preparation:

• In a large saucepan, cover potatoes in cold water. Bring to a boil and reduce heat to medium. Simmer until just fork-tender but not falling apart. Drain and allow to cool.
• At the same time, in a different saucepan, cover eggs with cold water. Once water boils, turn off heat and let eggs stand, covered, for 12 minutes. Drain and run under cold water until cool.
• Meanwhile, chop the pickles, cucumber, and apple into similarly sized pieces.
• Add all dressing ingredients to the bottom of a large bowl and stir to combine.
• Peel and chop the eggs and potatoes.
• Add potatoes, eggs, pickles, cucumber, and apple to the same bowl as the dressing. Stir gently to combine. Adjust seasoning to taste with salt and pepper if needed.