When it comes to potato salad, American and German variations showcase distinct characteristics that set them apart. German Potato Salad, known for its warm serving style, features a tangy vinegar-based dressing that adds a unique zing to the dish. On the other hand, American potato salad is recognized for its cold serving temperature and creamy mayonnaise-based dressing, providing a rich and satisfying flavor profile. These contrasting preparations offer a delightful exploration of diverse culinary traditions, highlighting the versatility of this beloved side dish.
Americanized Mayonnaise recipe is a blend of oil, egg yolk an emulsifier, vinegar to regulate the flavor, and spices. This iconic condiment claimed to have originated in the late 1890s at Delmonico’s restaurant in New York City, also features a touch of sugar, salt, and mustard for that perfect balance of flavors.
Amelia Schlorer's homemade mayonnaise recipe originated in the early 1900s. Amelia created this unique recipe in her family kitchen and packaged it in glass jars, selling it in her family grocery store located in Philadelphia.
In 1903, Richard Hellmann achieved fame by popularizing ready-made Mayonnaise with his Blue-Ribbon brand. He successfully marketed the product by bottling it and selling it at his delicatessen on Columbus Ave. in New York City. This milestone marked a turning point in the history of Mayonnaise consumption, making it more convenient and accessible to the public. Helmann's innovative approach to packaging and promoting Mayonnaise set the stage for its widespread popularity in the years to come.
Today, that white creamy condiment is served in salads, on burgers and sandwiches, and even added to dips and baked goods as a flavor enhancer. I use it instead of butter to coat the bread for my infamous BLT and grilled cheese and to prepare the slurry for my mom's Famous Potato Salad. The hit of every family picnic when I was a kid growing up in Rahway, New Jersey.
PREPARATION: 1 hour – makes 8 servings
INGREDIENTS:
- 1½ cups mayonnaise
- 1 tablespoon of apple cider vinegar or white distilled vinegar
- 1 teaspoon Gherkins sweet pickle juice
- 1 teaspoon of sugar
- ½ teaspoon pepper
- ½ teaspoon celery salt (optional)
- 4 sweet Gherkin pickles, chopped.
- 1 stalk celery chopped #2 cone.
- 1 red onion chopped #2 cone.
- 10 medium red potatoes cooked waterless and cut into 1-inch cubes.
- 2 eggs hard cooked, sliced (see instructions below)
DIRECTIONS:
While the potatoes are cooked the waterless way.
Create a slurry of mayonnaise, vinegar, and Gherkins pickle juice, add chopped pickles, celery, and onions, mix well, and set aside.
In a large bowl combine potatoes with the slurry. Toss well.
SERVING:
Top potato salad with sliced eggs, tomato, and green onion. Refrigerate until ready to serve.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 32; Fat Grams 0; Carbohydrate Grams 7; Protein Grams 1; Cholesterol mg 0; Sodium mg 124.
THE POINT SYSTEM: Calorie Points ½; Protein Points 0; Fat Grams 0; Sodium Points 5; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 0.
HARD-COOKED EGGS
In a cool 1-quart Saucepan place uncooked eggs and add 1 teaspoon water per egg. A 1-quart saucepan will hold up to 6 eggs.
Open the whistle vent. Place over medium heat 275°F cooking for about 2 to 3 minutes until the whistle sounds or steam escapes from the vent. Turn the burner to low heat 180ᵒF to 200ᵒF and cook for 8 to 10 minutes.
Remove from the heat, remove the cover, and allow the eggs to cool before peeling. You can place the hard-cooked eggs in the refrigerator for future use.