Change Potato Salad For The Better — Make It Spanish Style With A Few Yummy Add-Ins
Potato salad is practically non-negotiable at many American gatherings. Most people are familiar with the old-fashioned recipe loaded with mayonnaise, eggs, celery, and other traditional fare, but varieties from other countries often take a different approach.
While there are numerous potential ingredient swaps for potato salad, two well-known Spanish styles stand out: country-style versions made with vinegar rather than mayonnaise, and ensaladilla Rusa (Russian salad). The latter is a Spanish adaptation of the mayonnaise-based Russian Olivier salad created at the famous Hermitage restaurant in 1860s Moscow, which later became popular in Spain during the 20th century. Originally prepared with high-end ingredients, the recipe changed in its Spanish form to generally include potatoes, carrots, peas, and mayonnaise rather than a vinegar-based dressing.
Spanish country-style salads include some very iconic dishes: ensalada campera, made with potatoes accompanied by hard-boiled eggs, bell peppers, olives, shallots, Roma tomatoes, sherry vinegar, olive oil, and, optionally, tuna; and patatas aliñadas, believed to hail from Cádiz province in Andalusia. The latter is similar to the salad above, yet slightly pared down, with starchy potatoes, finely diced onion or the white parts of spring onions, extra-virgin olive oil, sherry, red wine, or apple cider vinegar, chopped fresh parsley, salt, and, optionally, tuna.
Potato salad's rich history spans many international styles
Some accounts trace the development of potato salad to Spain after 16th-century Spanish explorers introduced potatoes from South America to Europe. Early versions were reportedly prepared as simple dishes with potatoes, wine, vinegar, oil, and herbs. Olive oil has been part of Spanish culinary history and culture since the region was known as Hispania and belonged to the Roman Empire. Spain is still one of the world's biggest producers of olive oil, and it has long been an abundant ingredient for use in rustic Spanish country-style potato salads.
Potato salad's popularity, convenience, and ease of preparation have allowed it to expand its reach, so there are now a variety of delicious takes on potato salads from around the world. Cooks in Germany served it warm with vinegar-based dressings, often with bacon, while cooks in the U.S. increasingly used commercially produced mayonnaise in the early 20th century, paving the way for the creamy American potato salad popular today. The Russian version mentioned above, Olivier salad, also contains mayonnaise, but the recipe took different forms as it spread globally. For example, the Peruvian version, ensalada Rusa, can contain beets, while Persian salad Olivieh is often made with cucumbers and eggs. The versatility of potato salad has helped make it a global favorite.
