Potato salad is a dish made from boiled potatoes and a variety of other ingredients.
It is generally considered a side dish, as it usually accompanies the main course.
Potato salad is widely believed to have originated in Germany from where it spread widely throughout Europe and later to European colonies.
American potato salad most likely originated from recipes brought to the U.S. by way of German and European settlers during the nineteenth century.
American-style potato salad is served cold or at room temperature.
Ingredients often include mayonnaise or a mayonnaise-like substitute (such as yogurt or sour cream), herbs, and vegetables (such as onion and celery.)
German-style potato salad is generally served warm and is typically made with vinegar or olive oil, herbs
6 medium red potatoes (2 lb), unpeeled
2 hard-cooked eggs, chopped
2 medium stalks celery, thinly sliced (1 cup)
1 medium onion, chopped (1/2 cup)
3/4 cup reduced-fat mayonnaise
1/2 cup fat-free sour cream
1 tablespoon yellow mustard
1 teaspoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes.
In large bowl, place potatoes, eggs, celery and onion; toss gently to mix. In small bowl, mix dressing ingredients until well blended.
Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.