One potato, two potato, three potato, yum!

The history of food has always fascinated me amd the wide variety of recipes from countries spread around the globe using basically the same main ingredient. Potato salad is a universal party food and different versions are served at different temperatures. Most potato salads are served at room temperature or chilled, though a popular German recipe is served warm.


In the United States we like our potato salad refrigerated in advance and served chilled. Mayonnaise is a favorite ingredient.

Brazilian potato salad is called batata calabresa, named after a spicy ingredient, the pimenta-calabresa -- a South American chili pepper. 

Bulgarian potato salad is made with potatoes, leeks or onions, oil, salt and black pepper.

Slovakian potato salad is part of the traditional Christmas meal as a side dish to fish. It contains potatoes, carrots, green peas, pickled cucumbers, celery, yogurt, eggs and onions. 

German potato salad is generally prepared with vinegar and oil, rather than mayonnaise, and bacon bits and served warm. 

Italian potato salad is made with green beans and red onion slices and dressed with olive oil and vinegar.

Romanian potato salad is made with potatoes, eggs, onions and olives.

At my house, we like this Three Potato Salad and we like it just the way most Americans like their potato salad -- served cold and accompanying anything grilled outdoors!

THREE POTATO SALAD

1 pound small red Bliss potatoes

1 pound small Yukon Gold potatoes

1 pound sweet potato

1 tablespoon Dijon mustard

3 tablespoons mayonnaise

1 tablespoon lemon juice

2 teaspoons fine chopped celery

1/2 teaspoon black pepper

Dash of salt (season to taste)

Wash all the potatoes. Peel the sweet potatoes and the Yukon Golds. Do not peel the red. 

Cut into chunks, place in a large pot ot salted water.  Cook on medium high until tender, about 30 minutes. Drain and cool to room temperature.  In a small bowl, mix the mustard, mayonnaise, lemon juice, pepper and celery until well blended. Fold into the cooked, cooled potatoes and season with salt. Refrigerate at least two hours before serving. Serves 6.