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Traditional American Potato Salad 1

Traditional American Salad


Three European countries brought the various versions of the potato salads to the United States of America. The salad, which was prepared according to the British and French recipes, was served cold and at the same time the French recipe was based on the mustard. Whereas the German immigrants served their potato salad hot in the 19-th century. In its turn it was based on the bacon and vinegar. After that the American people extemporized with those recipes and prepared the salads, which were based on the sour cream, mayonnaise, hard-cooked eggs, sweet pickles, celery and other various ingredients.

Ingredients:

6 medium russet potatoes
3 white parts of the green onions
230 milliliters mayonnaise
1 tablespoon mustard
2 tablespoons cider vinegar
1,5 teaspoon salt
0,25 teaspoon cayenne
0,5 teaspoon sugar
70 gr. celery

Preparation:

Peel the potatoes. Cut them in 4 parts. Dice the celery. Boil hard the eggs. Chop them. Boil the potatoes in the water with the salt till the moment when they become tender. Pour the water out. Let them cool to the room temperature. Dice them and put in a big bowl. Take a smaller bowl. Put in this bowl all other ingredients with the exception of the celery and eggs. Mix them up. Add this mixture to the potatoes. After that mix everything well. Add the eggs and celery as well and mix well once more. Put the bowl in the refrigerator for an hour. Serve cold.




Traditional American Potato Salad 2

Ingredients:

2kg. red potatoes
6 eggs
200 gr. mayonnaise
1 onion
2 green onions
1 small green bell pepper
3 celery stalks
1 teaspoon salt
1 teaspoon milled black pepper

Preparation:

Dice the onion and slice the green onions and the celery stalks thinly. Boil the water in a big pot. Add the potatoes in this pot. Cook them for 20 minutes till they become tender. Pour the water out. Let them cool and after that dice them. Put the eggs in the other pot, add the cold water and bring them to a boil. When they begin to boil, turn off the fire. Leave the eggs in this water for 10 minutes and after that dice them. Take a big bowl. Combine the potatoes and eggs there. Mix the onion, green onions, green bell pepper, celery stalks and mayonnaise together. Add pepper and salt to taste. Mix everything very thoroughly. Cover the pot and put in the refrigerator for 2 hours. Serve cold.


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