After I showed you our BBQ feast , I return with one of my favourite side dishes for an “Al fresco” meal: potato salad! There are dozens, maybe hundreds of recipes and variations for this salad out there. But still I wanted to share with you my way of putting it together. I don’t always do it the same way. Sometimes I add eggs, sometimes I use different herbs, other times I don’t use mayo… It’s all up to the ingredients you have around and your taste. I even use this recipe as a base for a nice tuna salad: just add tuna, sweet corn and maybe a few diced cherry tomatoes. Really nice too!
After a small online research, I realized that mine, and the majority of the recipes I found around, are actually for the American potato salad version! The “real” potato salad has its origins in Northern Germany. It’s usually served warm and prepared with red potatoes,bacon, vinegar, mustard, vegetable broth and onions. In South Germany we can find another version which includes mayonnaise and it’s more similar to the one that arrived to America and to other European countries.