Potato salad

Potato salad is widely believed to have originated in Germany, spreading largely throughout Europe, European colonies and later Asia.[1][2] American potato salad most likely originated from recipes brought to the U.S. by way of German and other European immigrants during the nineteenth century.[2][1]

American-style potato salad is served cold or at room temperature. Ingredients often include mayonnaise (mayo) or a mayo-like substitute (such as yogurt or sour cream), herbs, and vegetables (such as onion and celery).[3] The dish may be made vegetarian or not. Asian-style potato salad is similar to American-style potato salad, but has a sweeter and eggier flavor.

Although not as common in America, potato salad is sometimes served warm. Oftentimes, these varieties are associated with Germany or Europe more broadly. Instead of a creamy mayo-based dressing, they may use a vinaigrette, fewer vegetables, and a meat like bacon.

Japanese-style potesara

A version of potato salad in Japan is known as potesara (or potesala ポテサラ), an English loanword portmanteau. It traditionally consists of the primary potato salad ingredients (mashed boiled potatoes, boiled eggs) with vegetables (cucumber, onion, carrot) and ham mixed with a dressing of Kewpie mayo, 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.[4] From 1633 to 1853, Japan's borders were closed to foreign influence under the isolationist foreign policy known as Sakoku. After the Kanagawa Treaty, the ban was lifted, and, during the Meiji Restoration, Western customs began to influence parts of Japanese culture such as its cuisine.[5]

The origin of the potato salad is theorized to have appeared in 1896 when a Japanese chef attempted to recreate the Olivier salad of Russian cuisine.[6] 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 mayo.[7] However, as Kewpie became a commercial mayonnaise in the 1950s, it made the potato salad recipe more accessible.[8] By 1972, potesara had become a common side dish that was considered the 'most familiar and loved salad' within Japanese households which is now often paired with main dishes.[9] 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.

• List of salads
• Macaroni salad (pasta salad)
• Egg salad
• Olivier salad
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