Potato salad
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| Potato salad with egg and mayonnaise | |
| Type | Salad |
|---|---|
| Course | Side dish |
| Serving temperature | Warm or Cold |
| Main ingredients | Potatoes, mayonnaise |
| |
Potato salad is a dish made from boiled potatoes and a variety of other ingredients. It is generally considered a side dish, as it usually accompanies the main course. Potato salad is widely believed 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. American-style potato salad is served cold or at room temperature. Ingredients often include mayonnaise or a mayonnaise-like substitute (such as yogurt or sour cream), herbs, and vegetables (such as onion and celery). Asian-style potato salad is similar to American-style potato salad, however, the flavors are described to be more sweet and eggy.
Japanese Potato Salad ("Potesara")
editThere is a different variation of potato salad in Japan also known as "potesara". It traditionally consists of mashed boiled potatoes, cucumber, onion, carrot, boiled eggs, and ham mixed with Kewpie mayonnaise, rice vinegar, and karashi mustard. It is believed that the Japanese version of potato salad is derived from the Russian Olivier salad which was inspired by Western culture.[1] From the 1633 until 1853, Japan was once a "closed country", also known as Sakoku, where nearly all foreign interaction was banned in Japan. During the Meiji Restoration, the ban was lifted and Western customs began to influence parts of Japanese culture such as its cuisine.[2]
The origin of the potato salad is theorized to have appeared in 1896 when a Japanese chef attempted to recreate the Olivier salad. [3] After the first attempt was made, the potato salad recipe gained exposure and became published. The first potato salad recipe to be published in Japan is in the recipe book called the “Western Cooking Method” which called for homemade mayonnaise.[4] However, as Kewpie became a commercial mayonnaise in the 1950’s, it made the potato salad recipe more accessible.[5] By 1972, potesara became a common side dish that was considered the 'most familiar and loved salad' within Japanese households which is now often paired with main dishes.[6] It is most commonly seen in bento boxes, katsu, or in sandos and is usually served cold. As the side dish gained popularity in Japan, it also became a common dish in South Korea.
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- ^ "【ニッポンの洋食シリーズ】もはや和食の風格？ ポテトサラダの物語 〈tenki.jp〉". AERA dot. (アエラドット) (in Japanese). 20170408T183000+0900. Retrieved 2021-02-26.
{{cite web}}: Check date values in:|date=(help) - ^ Team, Japanfood (2020-06-04). "History of Japanese Cuisine". Japan Food Style. Retrieved 2021-03-01.
- ^ Chowhound. "Japanese Potato Salad Is the Only Side You Need for Labor Day". Chowhound. Retrieved 2021-03-01.
- ^ "【ニッポンの洋食シリーズ】もはや和食の風格？ ポテトサラダの物語 〈tenki.jp〉". AERA dot. (アエラドット) (in Japanese). 20170408T183000+0900. Retrieved 2021-03-01.
{{cite web}}: Check date values in:|date=(help) - ^ Itoh, Makiko (2020-07-18). "Potesara: Japan's 'most familiar and loved salad'". The Japan Times. Retrieved 2021-03-01.
- ^ "ポテトサラダが映し出す日本人のマヨネーズへの情熱". JBpress（日本ビジネスプレス） (in Japanese). 2017-10-06. Retrieved 2021-03-01.