Cold Salad

Week 2

MONDAY, 12 June, 2017

Potato Salad

             A salad is a dish consisting of a mixture of small pieces of food, usually featuring vegetables. They are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which is served warm. Salads may contain virtually any type of ready-to-eat food.

        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. 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 and bacon.

Salads may be served at any point during a meal:

• Appetizer salads, light, smaller portion-salads to stimulate the appetite as the first course of the meal.
• Side salads, to accompany the main course as a side dish.
• Main course salads, usually containing a portion of a protein food, such as chicken breast, salmon, legumes, cheese or slices of beef.
• Dessert salads, sweet versions containing fruit (alone as in a fruit salad or mixed with other ingredients), gelatine, sweeteners or whipped cream.

Recipe:

• Potato – 5 nos. (peel & dice)
• Beef bacon – 3 strips.
• Mayonnaise – 2 tbsp.
• Onion – 1 no. (dice)
• Green onion – (slice}garnish)
• Celery – dice
• Carrot – ½ no(dice)
• Red capsicum – ¼ (dice)
• Salt& pepper – To Taste

Preparation Method:

1. Peel off the potatoes skin. Dice and boil al-dante.
2. Cut into small dice for the red capsicum and carrot.
3. Optional*marinate the beef bacon with oregano, salt and garlic powder. Sauté.
4. In a bowl, scoop out 2 tablespoon of mayonnaise, add 2 tablespoon of vinegar. Mix. 
5. Toss the potatoes and add into the mayonnaise. Together with small dice red capsicum and carrot.
6. Mix until the mayonnaise coating all the potatoes. Chill for 10 minutes.
7. On a plate serve the salad on chill temperature. 

On this recipe, i have learned that even though the temperature plays a role for the menu. To keep the salad stay fresh.