Wednesday, February 23, 2011



Potato salad is a popular dish prepared in many different ways. Traditional American potato salads are usually served chilled. Classic American potato salad is very simple to make, usually starting with boiled potatoes, fresh chopped garden vegetables, hard-boiled eggs, and tossed with a mayonnaise based dressing or olive oil based vinaigrette. If potato salad is to be enjoyed chilled, it can usually be prepared well in advance and kept refrigerated until ready to serve.

I used to make potato salad for Pot Luck, functions and Open House. It is also great for barbecues. It's easy to make and I love chilled potato salad. There are few variations of potato salad, the American, the German,..etc, what ever and where ever it came from, it's delicious and refreshing. The secret of a good potato salads are the dressing.

Here's a recipe I found online with a bit of my own tweaks.

INGREDIENTS - based off a recipe by Dave Lieberman
1 kg Potatoes (regular or small), also I dont peel them, but feel free to peel them if you like them better that way.
2 stalks Celery
2 cups shredded purple cabbage
7 -8 cherry tomato
1 cup Mayo
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh Dill
2 Tbsp. White Vinegar
1/2 Lemon, Juiced
1 Tbsp. Mustard
3/4 tsp. salt
4 or 5 Hard Boiled Eggs (roughly chopped)


  1. Put potatoes in a large pot with enough water to cover them by 1-inch. Season with salt and bring to a boil. Cook until tender (about 25-30 minutes). Drain potatoes and return them to the uncovered pot off the heat. Let them sit until they are at room temperature.
  2. While the potatoes are cooling, cut celery in half lengthwise, then into cut 1/4-inch slices, cabbage and cherry tomato Stir the vegetablesy, 3/4 teaspoon salt, a pinch of pepper, 1 cup mayo, red onion, dill, vinegar, lemon juice and  mustard together in a serving bowl large enough to hold of the potatoes.
  3. When the potatoes are cool, cut the potatoes into about 1-inch pieces, add them to the bowl as you go. Add the chopped eggs after the potatoes. Stir gently until all of the potatoes and eggs are coated in the dressing. 
  4. This potato salad tastes best the day you make it, at room temperature. If you keep the salad in the fridge for a couple of days and it gets stiff, just add a bit more mayo and maybe a little tiny bit of vinegar and mustard to bring back the original flavor.


Salad ubi kentang ini merupakan sajian antarabangsa yang menjadi kegemaran semua.  Terdapat beberapa variasi salad ini, ada yang dari Amerika, German Jepun dan sebagai, namun apa yang penting tentang salad ini ialah sosnya. Biasanya menggunakan mayo dan mustard. Ada yang mengemarinya dengan menyejukkan nya dulu dan ada yang mengemarinya secara panas. Apa pun semua bergantung kepada cita rasa masing-masing. Saya biasanya akan menyejukkannya beberapa jam sebelum makan. Salad ini sesuai dijadikan hidangan sampingan di majlis-majlis atau party-party kecil. Mudah membuatnya dan ramuanya juga tidak sulit untuk didapati.


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