asked yesterday what other varieties of potato salad there could be besides German and "regular, "(the mayonnaise and egg variety ubiquitous at delis across the country). WELL. Not that I need an excuse to talk about food in general, and potatoes in particular, but since Sherry asked, now I HAVE to.
So. Yes, the party I went to had "regular" potato salad. I'll call that one American potato salad. There was no German potato salad. But there were two other kinds of potato salad. What could they be? Don't you just love mysteries? Except I'm going to give away the ending of this particular mystery right now. SPOILER ALERT.
I brought a beet and potato salad with a dressing made of sour cream, horseradish, scallions, and dill. This one can be called a Russian potato salad, I think. Because of the beets and sour cream, you know. It was, if I may be so immodest, delicious. It was also a truly disturbing shade of bright pink, thanks to the beets. But really, I think there should be more neon foods. The recipe came from a cookbook called "Serving Up the Harvest," by Andrea Chesman. I love this cookbook. I made it because we have a lot of beets in the garden right now, along with a lot of potatoes and all the rest of the ingredients. It is not a dish to bring to just any potluck, however. You have to know the crowd will be adventurous enough to eat something so luridly colored. This crowd was.
The other kind was a Japanese potato salad. I had never heard of Japanese potato salad before. I guess I just don't think of Japanese cuisine as heavy on the potatoes, so it never occurred to me that there would be a Japanese version of potato salad. But what do I know? Not much, because it was YUMMY. I didn't ask the guy who made it what was in it, but I looked up some recipes online. I think the closest is probably this one
, although the one I had didn't have any carrots in it, just cucumbers. Also, he smashed the potatoes a bit, so they were still lumpy but also a little mashed. I liked the texture. And the guy who made it put a little sign up on the bowl saying to put some soy sauce on it when you served yourself. Which I did, and that contributed greatly to the yumminess, I think.
There is, of course, also French potato salad, which I have written about before
. That would be a . . . wait, lemme count . . . a fifth variety of potato salad. American, Russian, Japanese, French, and German. A veritable United Nations of potato salad. I'm sure there are more, too. Can you think of any?