en.unionpedia.org

Potato salad, the Glossary

Index Potato salad

Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables.[1]

Table of Contents

  1. 43 relations: Alsace, Apple, Bacon, Blend word, Boiling, Carrot, Celery, Crème fraîche, Egg salad, Eggs as food, Europe, European Americans, France, Garnish (cooking), German Americans, Japan, Karashi, Leek, List of salads, Lorraine, Lynne Olver, Macaroni salad, Maize, Mayonnaise, Normandy, Olivier salad, Onion, Parsley, Pasta salad, Pea, Pickled cucumber, Potato, Rice vinegar, Room temperature, Salad, Salad dressing, Salade cauchoise, Salt, Side dish, Sour cream, Vinaigrette, Watercress, Yogurt.

  2. American salads
  3. British salads
  4. Romani cuisine

Alsace

Alsace (Low Alemannic German/Alsatian: Elsàss ˈɛlsɑs; German: Elsass (German spelling before 1996: Elsaß.) ˈɛlzas ⓘ; Latin: Alsatia) is a cultural region and a territorial collectivity in eastern France, on the west bank of the upper Rhine next to Germany and Switzerland.

See Potato salad and Alsace

Apple

An apple is a round, edible fruit produced by an apple tree (''Malus spp.'', among them the domestic or orchard apple; Malus domestica).

See Potato salad and Apple

Bacon

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back.

See Potato salad and Bacon

Blend word

In linguistics, a blend—also known as a blend word, lexical blend, or portmanteau—is a word formed, usually intentionally, by combining the sounds and meanings of two or more words.

See Potato salad and Blend word

Boiling

Boiling or ebullition is the rapid phase transition from liquid to gas or vapor; the reverse of boiling is condensation.

See Potato salad and Boiling

Carrot

The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia.

See Potato salad and Carrot

Celery

Celery (Apium graveolens Dulce Group or Apium graveolens var. dulce) is a cultivated plant belonging to the species Apium graveolens in the family Apiaceae that has been used as a vegetable since ancient times.

See Potato salad and Celery

Crème fraîche

Crème fraîche (English pronunciation:,, lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. Potato salad and Crème fraîche are European cuisine.

See Potato salad and Crème fraîche

Egg salad

Egg salad is a dish consisting of chopped hard-boiled or scrambled eggs, mustard, and mayonnaise, and vegetables often including other ingredients such as celery. Potato salad and egg salad are British cuisine, British salads and European cuisine.

See Potato salad and Egg salad

Eggs as food

Humans and their hominid relatives have consumed eggs for millions of years.

See Potato salad and Eggs as food

Europe

Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere.

See Potato salad and Europe

European Americans

European Americans are Americans of European ancestry.

See Potato salad and European Americans

France

France, officially the French Republic, is a country located primarily in Western Europe.

See Potato salad and France

Garnish (cooking)

A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink.

See Potato salad and Garnish (cooking)

German Americans

German Americans (Deutschamerikaner) are Americans who have full or partial German ancestry.

See Potato salad and German Americans

Japan

Japan is an island country in East Asia, located in the Pacific Ocean off the northeast coast of the Asian mainland.

See Potato salad and Japan

Karashi

, also known as Oni Karashi is a type of mustard used as a condiment or as a seasoning in Japanese cuisine.

See Potato salad and Karashi

Leek

A leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum).

See Potato salad and Leek

List of salads

Salad is any of a wide variety of dishes including green salads; vegetable salads; long beans; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads.

See Potato salad and List of salads

Lorraine

Lorraine, also,,; Lorrain: Louréne; Lorraine Franconian: Lottringe; Lothringen; Loutrengen; Lotharingen is a cultural and historical region in Northeastern France, now located in the administrative region of Grand Est.

See Potato salad and Lorraine

Lynne Olver

Lynne Olver (1958–2015) was a librarian and food historian, and the sole author of the Food Timeline website.

See Potato salad and Lynne Olver

Macaroni salad

Macaroni salad is a type of pasta salad, served cold, made with cooked elbow macaroni and usually prepared with mayonnaise.

See Potato salad and Macaroni salad

Maize

Maize (Zea mays), also known as corn in North American English, is a tall stout grass that produces cereal grain.

See Potato salad and Maize

Mayonnaise

Mayonnaise, colloquially referred to as "mayo", is a thick, cold, and creamy sauce commonly used on sandwiches, hamburgers, composed salads, and French fries.

See Potato salad and Mayonnaise

Normandy

Normandy (Normandie; Normaundie, Nouormandie; from Old French Normanz, plural of Normant, originally from the word for "northman" in several Scandinavian languages) is a geographical and cultural region in northwestern Europe, roughly coextensive with the historical Duchy of Normandy.

See Potato salad and Normandy

Olivier salad

Olivier salad (salat Olivye) is a traditional salad dish of Russian cuisine. Potato salad and Olivier salad are European cuisine and potato dishes.

See Potato salad and Olivier salad

Onion

An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.

See Potato salad and Onion

Parsley

Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia.

See Potato salad and Parsley

Pasta salad

Pasta salad, known in Italian as insalata di pasta or pasta fredda, is a salad dish prepared with one or more types of pasta, almost always chilled or room temperature, and most often tossed in a vinegar, oil, or mayonnaise-based dressing.

See Potato salad and Pasta salad

Pea

Pea (pisum in Latin) is a pulse, vegetable or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species.

See Potato salad and Pea

Pickled cucumber

A pickled cucumber – commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand – is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment.

See Potato salad and Pickled cucumber

Potato

The potato is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world.

See Potato salad and Potato

Rice vinegar

Rice vinegar is a vinegar made from rice wine in East Asia (China, Japan and Korea), as well as in Vietnam in Southeast Asia.

See Potato salad and Rice vinegar

Room temperature

Room temperature, colloquially, denotes the range of air temperatures most people find comfortable indoors while dressed in typical clothing.

See Potato salad and Room temperature

Salad

A salad is a dish consisting of mixed ingredients, frequently vegetables.

See Potato salad and Salad

Salad dressing

A salad dressing is a sauce for salads.

See Potato salad and Salad dressing

Salade cauchoise

() is a traditional potato, watercress and celery sticks salad of the cuisine of the Pays de Caux, Normandy, France. Potato salad and salade cauchoise are potato dishes.

See Potato salad and Salade cauchoise

Salt

In common usage, salt is a mineral composed primarily of sodium chloride (NaCl).

See Potato salad and Salt

Side dish

A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.

See Potato salad and Side dish

Sour cream

Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. Potato salad and sour cream are British cuisine and European cuisine.

See Potato salad and Sour cream

Vinaigrette

Vinaigrette is made by mixing an edible oil with a mild acid such as vinegar or lemon juice (citric acid).

See Potato salad and Vinaigrette

Watercress

Watercress or yellowcress (Nasturtium officinale) is a species of aquatic flowering plant in the cabbage family, Brassicaceae.

See Potato salad and Watercress

Yogurt

Yogurt (from; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk.

See Potato salad and Yogurt

See also

American salads

British salads

Romani cuisine

References

[1] https://en.wikipedia.org/wiki/Potato_salad

Also known as American potato salad, German Potato Salad, Japanese potato salad, Potatoe salad, Potatosalad, Salata orientala, Salată orientala, Salată orientală.