Potato salad is a big deal in Slovenia. We make it simply, and eat it proudly. The potato salad is also a big deal in the US, where it seems to be a must at almost any gathering.
American
The American recipe involved more ingredients, and mayonnaise is used as dressing, along with possibly olive oil and vinegar. Here is a "recipe" for an American-style potato salad that I found quite delicious:
- Potato, cubed, salted, and steamed
- Finely chopped onion, celery, carrots, sautéd in olive oil
- Finely chopped celery and parsley
- Mayonnaise
- Olive oil
- Rice vinegar
Slovenian
If one searches for Slovenian potato salad, many recipes are pretty much the same as the American version above. This was a surprise to me as what I grew up with differs in several ways. Maybe what I call a Slovenian version is really a version from Prekmurje, the flatlands of Slovenia. The cuisine in Slovenia differs quite significantly across the region, despite the country being quite tiny.
Here is what we do: The secret is to let hot cooked and sliced potatoes soak up some rich broth. It is a neat way to generate deep flavor without adding fat. Tip: If you do not have tasty broth available, miso dissolved in some hot water works really well. For dressing we use good pumpkin seed oil and some vinegar or lemon juice. The pumpkin seed oil takes the flavor to a new dimension. I like to steam the potatoes instead of boiling them, as the potatoes retain so much more flavor. Here is the "recipe":
- Steamed potato, or boiled whole, peeled, and sliced
- Rich broth (bone, beef, chicken, vegetable, miso - it all works)
- Onion - soaked in water or sautéd
- Pumpkin seed oil
- Lemon juice or vinegar
- Salt to taste
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