Origin of Potato Salad
The origin of potato salad can traced to the 16th century, where the first mention of it came from London botanist John Gerard. In his book, Herball, or Generall Historie of Plantes, he writes about the many virtues of the white potato; and mentions the many ways people made a "salad" of it.
There are two ways you can eat it, warm or cold. Cold potato salads can be attributed to the British and French, while the warm versions are said to be of German origin because of their preference for hot vinegar and bacon dressings served over vegetables.
Early cold potato salad recipes often called for "French dressing"; and was thought of as an economy dish because it was a good way to dispose of leftover potatoes. During the 1940s mayonnaise slowly began to replace the use of French dressing. However, some people preferred to use Miracle Whip instead.
There are as many variations to making potato salad as there are people who prepare it; that includes Maryland's Eastern Shore. I can't ever recall eating any person's potato salad without tasting something different. Of course, no one will ever make it like that special one we grew up with. It will either have too much of this or not enough of that. For many of us, some are too bland or too tangy. Of course, there are the ones that are down right terrible to everyone except the one who prepared it.
With that said, here is a recipe I found in Miss Ollie's notes. I can't say that it came from her except it does have her signature Miracle Whip instead of the widely used mayonnaise, and the staple of most Eastern Shore recipes...Old Bay.
The good thing about this recipe is it contains no gluten. Warning...If you are lactose intolerant, you will want to stay away from the Miracle Whip, or Mayo.
Ingredients
*Potato Salad is naturally Gluten Free
2 lbs
Medium Idaho White Potatoes
1/12
cups Miracle Whip
1 Tbsp
apple cider vinegar
1 Tbsp
yellow mustard
1 tsp
sea salt
2 -3 tsp Old Bay
1 tsp
black pepper
1
medium white onion, chopped
2 large
celery stalks
4 hard
boiled eggs, chopped
Preparation
Place about 1 inch water in a 3-quart saucepan (salted if desired), and bring to a boil.
Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender. Drain. Cool slightly; cut into cubes.
Mix Miracle Whip, vinegar, mustard, salt and pepper and Old Bay in large glass or plastic bowl.
Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.
Serves 8
