Chinese chicken salad often presume a bound salad with chopped vegetables and mayonnaise, typically without lettuce. For example, "The Settlement Cookbook" by Mrs. Simon Kander, published as early as 1910, includes a simple "Lettuce salad" with chopped onion and French or German dressing; but, no Chinese, Asian or Oriental salad of any kind. Similar bound chicken salads were found in "Joy of Cooking" as of the 1974 editions (first published as of 1931). It was by 1950s that main course type salads started to appear in books like "Better Homes & Gardens, New Cook Book"; whereas, that often included Caesar salad along with
Potato salad herbs, and vegetables (such as onion and celery). German potato salad, or "Kartoffelsalat" is served warm or cold and prepared with potatoes. Potato salad from northern Germany is generally made with mayonnaise and quite similar to its U.S. counterpart. In Southern Germany, it is made with bacon, vinegar, salt, pepper, vegetable oil, mustard, vegetable or beef broth, and onions. American potato salad most likely originated from recipes brought to the U.S. by German and European settlers during the nineteenth century. Print evidence confirms that recipes for potato salad were often included in 19th century American cookbooks. Ingredients for traditional American