The earliest written recipe for potato salad dates to the mid-19th century when German immigrants introduced a popular dish compromised of warm potatoes doused in a sweet, sour and spicy dressing made with vinegar, sugar and hot mustard. Unsurprisingly, this hot potato salad became known as 'German Potato Salad'.
Bottled, commercial mayonnaise was first spotted in the early 1900's, though it wasn't till the 1920's that iconic mayonnaise brands like Hellmans and Miracle Whip were introduced, and mayonnaise-based potato salad took over.
It's about time we turned the clock back.
Unlike today's high fat, insipid-looking potato salads that deliver limp spuds and limited flavor, the potato salads of yesteryear were infinitely more tasty, lower in calories, and an altogether superior option.
Go back in time and make this SOMETHING salad your future.
People usually make 2 crucial mistakes when preparing potato salad. Firstly, they don't add salt to the water when boiling, and so potatoes taste of nothing. Secondly, they drown over-cooked potatoes in mayonnaise, delivering fat but very little taste. This zesty, full flavored and reduced fat version is infinitely superior. A classic that will appeal to all!
1 kg peeled potatoes, cut in small cubes
2 tablespoons salt (for water)
1 cup chopped spring onion
1/4 cup chopped parsley
5 tablespoons olive oil
1/4 cup fresh lemon juice
Finely grated zest of one lemon
1 teaspoon crushed garlic
1 teaspoon wholegrain mustard
2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon coarse black pepper
2 tablespoons mayonnaise
1: Whisk all the dressing ingredients together apart from the mayonnaise.
2: Bring a pot of water to the boil, add salt then potatoes and boil for approximately 10 minutes till just soft.
3: Drain immediately and gently stir through half the dressing while still hot so that it will be properly absorbed.
4: Allow to marinate for at least 1 hour - overnight is fine too - then stir the mayonnaise into the remaining dressing and toss through the marinated potatoes.
5: Add spring onion and parsley and serve warm or at room temperature.
The lemon zest is vital as it delivers far sweeter flavor than just the juice. Add sun-dried tomatoes or feta to make this an even more substantial salad.