Tuesday, August 2, 2011
Nevertheless, neither potato salad nor mashed potatoes are big in the Netherlands. Leftover boiled potatoes are usually just sliced and fried golden in butter and served with lunch or dinner the next day, and mashed potatoes still are most often made from a bag instead of fresh potatoes. I'm not saying that we don't eat potato salad, it just doesn't seem to have much of an appeal somehow.
This would explain why not many Dutch cookbooks, whether they cover modern, traditional, regional or last-century cooking, mention potato salad at all. Out of the random twenty books I pulled off the shelf only three books mentioned potato salad: one was a student cookbook, one a book on Limburg dishes and one was a general, basic cookbook from the early eighties. Any of the other books, not a word....
But aardappelsalade is not altogether absent either. Served as a cold salad on the side with an order of uitsmijter, you can still find it here and there, most often in road restaurants, or served with bread as a late evening snack at a party or a get-together. Aardappelsalade is also traditionally the basis of a more elaborate dish called "koude schotel", cold tray, that is often served at barbeque or grill backyard parties, summer lunches or rural weddings or funerals.
The aardappelsalade consists usually of a few main ingredients: boiled potatoes, onions, pickles and mayonnaise. Anything else beyond that is up to someone's own interpretation of the salad, and often depends on family or regional favorites. Some add leeks, spring onions, celery, or carrots ....others add bacon, roast beef, kielbasa or chicken. A lighter version can be made with yogurt instead of mayonnaise, or a more complex salad flavorwise is achieved with adding mustard or piccalilly.
This potato salad is one that my oma, grandmother, would make. Adding apple to a potato salad seems to be a more southern tradition and will not be liked by all, at first. However, the incredible flavor marriage between the salty and creamy potato, the crunch of the apple, the tanginess of the pickle and the slight sweetness of the onion.....it all comes together beautifully and will win over many a potato salad loving heart.
A refreshing, easy to make salad for those hot summer evenings, this potato salad will be a welcome addition to your backyard barbeque menu, or as a quick lunch snack with a slice of bread.
8 medium potatoes
1/2 of a small onion
8 dill pickles, whole
6 tablespoons of mayonnaise
3 tablespoons of pickle juice
Salt and pepper to taste
Scrub the potatoes and boil in salty water until done, about twenty minutes. If a fork easily goes through the skin and hits the center of the potato without resistance, the potatoes are done. Pour off the water and set the tubers to the side to cool.
In the meantime, mince the onion and the pickle. Scrub the apple but leave the peel on, core it and dice. Peel the warm potatoes, then cube them into bite-size pieces. It's best if the potato is still slightly warm. Mix the mayonnaise with the pickle juice and carefully stir the potato cubes into the dressing, and add the minced onion, pickle and apple. Carefully fold the salad until all liquid is absorbed. Taste. Adjust seasonings with salt and pepper.
Cover and refrigerate for at least four hours or preferably overnight. Serve cold.