Vinaigrette commonly on Sundays. In classical French cuisine, a vinaigrette is used as a salad dressing and, as a cold sauce, accompanies cold artichokes, asparagus, and leek. Vinaigrette gave its name to a salad in Russian cuisine called vinegret. Vinaigrette Vinaigrette ( ) is made by mixing an oil with something acidic such as vinegar or lemon juice. The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable
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