Types
General versions of potato salad include:
- salad made with baby potatoes, cooked in their jackets and left whole (skin on)
- larger potatoes, cooked in their jackets and then peeled and cut
- salad with a mayonnaise, Miracle Whip, sour cream or milk dressing
- salad with vinegar dressing
- salad with bacon, anchovies, or mustard.
- salad with a fresh herb or dill dressing and/or chives, scallions, tarragon, gherkins, capers or other items.
- salad with raw onions, cooked onions or pickled onions.
- salad with tomatoes or green beans.
- salad with hard-boiled eggs (a combination of potato salad and egg salad)
- salad with ham, pickles, corn, hard-boiled egg and tomato (known in France as salade piemontaise)
- salad with orange slices, Worcestershire sauce, bacon, and chives.
Different versions of potato salad are served at different temperatures. Most potato salads are served at room temperature or chilled, though the southern German variant may be served warm as well. In the U.S. and northern Germany potato salads are commonly served chilled and require refrigeration beforehand.
Read more about this topic: Potato Salad
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