Salads
Potato Salad with Cream Dressing (Potato Salad)
sjfegan
Ingredients
- 800g (1.75 lb) Potatoes, boiled and diced
- 120ml (1/2 cup) Cream
- 2 tbsp vinegar
- 1 tsp mustard powder
- 1 tbsp chopped chives
- Salt and pepper to taste
Method
- Combine the diced boiled potato in a bowl.
- Whisk together the cream, vinegar, mustard powder, salt and pepper.
- Pour the dressing over the potato and toss gently.
- Garnish with chopped chives before serving.
Introduction: Boiled potatoes tossed in a rich cream and vinegar dressing, a comforting side dish popular at Victorian luncheons and cold table spreads.
Cultural Background: Potato salad featured regularly at Victorian luncheons and picnics, this cream-based version reflecting the era’s fondness for rich, dairy-forward dressings well before the later widespread adoption of mayonnaise.
Tips: Let the potatoes cool slightly before dressing, as this helps them hold together better. Toss gently to avoid breaking up the potato pieces too much.
Variations: Add a little chopped hard-boiled egg for extra richness. Adjust the vinegar and mustard for a sharper or milder dressing.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 220 kcal, 4 g protein, 10 g fat, 28 g carbohydrate.
FAQs:
Q: Was mayonnaise used in Victorian potato salad?
A: While mayonnaise did exist and grow in use during the period, cream-based dressings like this one were also very common, particularly earlier in the era.
Q: What occasions was potato salad typically served for?
A: Luncheons, picnics and cold table spreads, offering a substantial, satisfying side dish for informal gatherings.
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