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Eating the Past: Potato Salad

Potato Salad

On this week's Eating the Past, host Tammy Proctor asks, "who made the potato salad."

Potato Salad variations –

Ensalada Rusa (Dominican Republic)
1 lb russet potatoes, boiled
2 carrots, boiled
1 beetroot, boiled (or 1 red-skinned apple)
1 med. Red onion
½ c. green peas, cooked
1/2 c. sweet corn, cooked
3 eggs, hard-boiled
2 t. salt
2 T apple cider vinegar
1/c mayonnaise
MIX TOGETHER AND CHILL

***

German Potato Salad (Bavarian style)
1 ½ lb waxy potatoes (red potatoes are good), peeled, boiled & sliced
DRESSING
3 slices thick-cut bacon, cooked & sliced
2 medium red onions, chopped
2 T white vinegar
1/3 c. vegetable or chicken broth
1 T prepared mustard
1/3 c. fresh herbs (usually chives/parsley)
Salt/pepper to taste
HEAT ALL AND STIR TO COMBINE. DUMP HOT DRESSING OVER POTATOES. LET SET AT LEAST 20 MINUTES BEFORE SERVING AT ROOM TEMP.

Tammy Proctor is a specialist in European history, gender, war, and youth. Dr. Proctor has written about Scouting, women spies and the way war affects the lives of ordinary people. Currently she is writing a book on American food relief to Europe during and after World War I. She has worked at Utah State University since 2013 and is a native of Kansas City, Missouri.