Potato Salad, No. 2 Recipe

Potato Salad No. 2 Recipe

History of Potato Salad:
Potato salad is a classic dish that has been enjoyed for generations around the world. It is believed to have originated in Germany in the 17th century, where it was called "kartoffelsalat." Over time, the recipe spread to other European countries and eventually made its way to the Americas. Today, potato salad is a popular side dish at barbecues, picnics, and family gatherings.

Fun Facts about Potato Salad:
1. There are many different variations of potato salad, depending on the region and personal tastes. Some use mayonnaise as a base, while others prefer a vinaigrette-style dressing.
2. Potato salad is often served cold or at room temperature, making it a refreshing dish during the summer months.
3. It is a versatile dish that can be customized with various toppings and mix-ins, such as pickles, bacon, celery, or herbs.
4. Potato salad is known for its creamy texture and comforting flavors, making it a crowd-pleaser at any event.
5. Potatoes are an excellent source of vitamins and minerals, making potato salad not only delicious but also nutritious.

Potato Salad No. 2 Recipe:

- 1 quart small potatoes (Bermuda potatoes are recommended)
- White onions, thinly sliced
- French dressing (equal parts oil and vinegar with a hint of tarragon)
- Salt and pepper to taste
- Stiff mayonnaise (with a suggestion of cream)
- Hard-boiled eggs, quartered
- Boiled beets, sliced
- Parsley for garnish


1. Start by washing and scrubbing the small potatoes thoroughly in cold water. Do not peel them as the skins will provide a nice texture to the salad.

2. Place the washed potatoes in a kettle, and add enough cold water to slightly cover them. Season the water with a pinch of salt.

3. Set the kettle over a brisk fire and cover it until the water begins to boil. Once boiling, turn down the heat and let the potatoes cook slowly until they are tender.

4. Once the potatoes are cooked, drain off the water and allow them to cool completely. Avoid putting them in a refrigerator as this can affect the texture.

5. Once the potatoes are cold, peel them and slice them very thinly. Arrange the slices in a salad bowl, creating layers.

6. Sprinkle a very light layer of thinly sliced white onions over every two layers of potato slices. Texas onions are recommended for their flavor.

7. Prepare the French dressing by combining equal parts oil and vinegar, using tarragon vinegar for a hint of flavor. Add a palatable amount of salt and pepper to taste.

8. Pour the French dressing over the potato and onion layers in the salad bowl. Ensure the dressing is evenly distributed.

9. When you are ready to serve, cover the surface of the salad with a stiff mayonnaise in which a suggestion of cream has been mixed. This adds a creamy element to the dish.

10. To garnish, place quarters of hard-boiled eggs on top of the salad. Add boiled beet slices for a pop of color. Finally, create a fringe of parsley around the edge of the bowl.

Serve the Potato Salad No. 2 chilled or at room temperature as a flavorful and refreshing side dish.

Similar Potato Salad Recipes:
- Classic Potato Salad: This recipe uses a mayonnaise-based dressing with pickles, celery, and mustard for added flavor and crunch.
- Warm German Potato Salad: Instead of using a creamy dressing, this warm variation combines bacon, onions, and a tangy vinegar dressing for a savory and tangy taste.
- Loaded Baked Potato Salad: Inspired by loaded baked potatoes, this recipe takes potato salad to another level by adding bacon, cheese, sour cream, and green onions for a deliciously indulgent twist.

Potato salad is a versatile dish that can be adapted to suit various tastes and preferences. Feel free to experiment with different ingredients and flavors to create your own unique version!



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Potato Salad, No. 1