View Full Version : Potato Salad Recipes
Here is a Andean dish that I got from Bolivia. It can be found in Bolivia, Ecuador or Peru.
Tres Americanas en Ensalada “ Three Americans in a Salad”
Ingredientes:
½ lb Papa Seca (dried potatoes) cooked in vegetable stock.
6 Large beef Tomatoes
1 ounce Fresh Peas
1.7 ounces Fresh French Beans
1.7 ounces Fresh Broccoli
2 tsp Chopped Dill
Salt
Pepper
Dressing:
1 Ripe Avocado
1tbsp mustard
1 Lime
¼ cup Vegetable oil
Preparation:
Place the Papa Seca in a pot with water and let soak over night. Drain the water and add vegetable stock and cook until ready.
Cook the vegetables in plenty of water until they are just cooked (Al Dente). Rinse and drain the vegetables well and cut the broccoli into florets and the French beans into 3mm lengths. Cut off the tops of the tomatoes and scoop out the flesh. Keep the tops of the tomatoes for presentation. In a bowl place the peeled and diced avocado, Lime juice, salt and pepper and gradually add the oil as if making mayonnaise. Mix the warm potatoes with the dressing and all the vegetables. Stuff the Tomatoes, place three on a dish, garnish with a little sprig of Fresh Dill and a celery leaf. Insert the top of each tomato as if opening the lid and serve.
Note 1: You can order Papa Seca from this web site in the US if your local latian grocery does not have them.
http://www.perucooking.com/drygoodslist.htm
Note 2: You can also add finely chopped celery and finely chopped green onion tops.
Next :munchin
Is this the real title for this dish, And why a potato salad, its a minor ingredient of the over all recipe?
Is this the real title for this dish, And why a potato salad, its a minor ingredient of the over all recipe?
Yes that is the name of the dish. That is why I put the spanish and english.
Potato salad is what they call it. Potato is the larger component 1/2 lb of Papa Seca. Most people here when I have seen them eat it they eat the filling and not the tomato. I am one of those. Makes a nice Presentation.
IIRC the potato salad that I had in those parts was very dry. What I was used to growing up was just the opposite and had more mustard.
Hey SF_BHT question for you... When in Ecuador there was a very common corn dish that was served.... not corn as in yellow corn, but it was white, like popcorn... but cooked. I thought it to be kinda bland.
Don't remember hearing it referred to as anythign but "chocolo". Was a real staple for the the soldados.
???
sorry for the minor hijack, but it just popped into my head while typing about potato salad.
IIRC the potato salad that I had in those parts was very dry. What I was used to growing up was just the opposite and had more mustard.
Hey SF_BHT question for you... When in Ecuador there was a very common corn dish that was served.... not corn as in yellow corn, but it was white, like popcorn... but cooked. I thought it to be kinda bland.
Don't remember hearing it referred to as anythign but "chocolo". Was a real staple for the the soldados.
???
sorry for the minor hijack, but it just popped into my head while typing about potato salad.
You are right. Down here they eat a white large kernel corn that is very bland. It does make great tamales. You can get some yellow sweet corn on the coast but it is not very plentiful. The white corn was the staple of the Incas and they are slow to change.:D Yuca, corn, rice and potato's are still the staples.:(
ABC 123 Where is your Potato Salad recipe?:munchin
You are right. Down here they eat a white large kernel corn that is very bland. It does make great tamales. You can get some yellow sweet corn on the coast but it is not very plentiful. The white corn was the staple of the Incas and they are slow to change.:D Yuca, corn, rice and potato's are still the staples.:(
ABC 123 Where is your Potato Salad recipe?:munchin
That's it. I remember getting a big plate of that stuff (semi-cold) on a mountaintop in the middle of the DMZ between ecuador and peru.... during their big "we just got a resupply chopper" feast.
As far as that potato salad recipie goes, I'm going to have to ask my mom for permission to post it.
I'm sure you understand.;)
That's it. I remember getting a big plate of that stuff (semi-cold) on a mountaintop in the middle of the DMZ between ecuador and peru.... during their big "we just got a resupply chopper" feast.
As far as that potato salad recipie goes, I'm going to have to ask my mom for permission to post it.
I'm sure you understand.;)
Yeah you can not cross Mom.:D
This is not fancy, doesn't have a lot of fancy ingredients...but every time I make this it is a big hit. It's my favorite potato salad ever.
4 c diced potatoes (about 4-5 medium potatoes)
1 tblspn white vinegar
1 c mayo (can use low/reduced fat)
2 tsp yellow mustard
1 1/2 tspns salt
2 tblspn parsley
1/8 tsp pepper
1 c celery chopped
1 c green peppers chopped
Paprika
Mix all ingredients except potatoes and paprika in a bowl, cover and refrigerate.
Boil potatoes about 20 minutes, peel (while still warm) and dice. Let them cool preferably several hours. When ready, in a large serving bowl place potatoes then pour dressing over and toss well. Sprinkle with paprika for color.
I add grape tomatoes when the mood strikes me.
You can double this recipie for a "crowd" of say 6 or more.
Sounds Good.
Looking for more Potato Salad Recipes:munchin
Just found this in my box of papers
My mother during the fall and winter used to make this German Potato Salad and serve it with Hot corned beef. I can not have one without the other to this day.
Hot German Potato Salad.
INGREDIENTS
9 White Potatoes (peeled)
6 slices bacon
3/4 cup chopped white onions.
2 tablespoons all-purpose flour
2 tablespoons white sugar
2 teaspoons salt
1/2 teaspoon celery seed
1/8 teaspoon fresh ground black pepper
3/4 cup water
1/3 cup distilled white vinegar
Preparation:
In a large pot bring the salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
Place bacon in a large deep skillet. Cook over medium high heat until evenly brown. Drain and crumble the bacon and set aside the drippings for later use.
Sauté the onions in the bacon drippings until they are golden-brown.
In a small bowl you whisk together the flour, sugar, salt, celery seed, and pepper until it is a smooth mixture. Add the mixture to the sautéed onions and cook and stir until bubbly and then remove from the heat. Stir in the water and vinegar and return to the stove and bring to a boil. Be sure to stir constantly. Boil and stir for one to two minutes. When the mixture is ready you carefully stir in the bacon and the the sliced potatoes into the vinegar/water mixture. Continue stirring gently until potatoes are heated completely through and evenly covered by the sauce.
Serve Hot. Makes 6 servings unless you are hungry.
Note: If you like a little spice to it I like to add a little dried red pepper seed when I make the sauce. Mike a nice little change to the flavor. Just my twist to Moms preparation.
Next:munchin
Sounds Good.
Looking for more Potato Salad Recipes:munchin
It is. I'll have to see what it will cost me to bribe my cousin for her "Italian Potato Salad" recipie.
My wifes potato salad get us invited back over & over,, problem is it' so simple we're embarissed..
Start with small Red's. minimum 5 lbs
Boil till soft,,, but not mashed.
Peal & thinly slice while still warm,,
A little salt & pepper,
A little wesson oil to coat, not much,, maybe 1/8 cup
Celery seed to taste,, maybe 1/2+ tbs,
A medium onion, finely chopped..
Hand mix lightly, you don't want to mash up the tatters
Cover with cloth & let set for a hour on the counter.
Add a good amount of Real Hellman's Mayo, don't make it sloppy,, maybe a cup++ (NO SALAD DRESSING STUFF)
Chill until needed,, over night is better,, let's the onion & celery seed ferment.
We found that serving with a small spoon keeps SOME of the crowd from being piggy,, but only some...
As we stand here and write,, this is one of those family pass down recipes,, The measurements are more by eye than anything,, so you need a little practice. If your having a big crowd or little you adjust as needed. The end result should be firm, thick, and not slosh around in the bowl. A brave man or women could turn the bowl up on it's side and the salad would stay put...
Bone-ape-ateat
The other thing that gets us invited back,, Jean's Cream Puff's, I'll try and pry out her recipe..