Philippine-Style Potato Salad

 

 

The Potato Salads I’ve had in the US are just plain potatoes with mayo, mustard, onions and dill pickles….pretty boring I thought. Filipinos do potato salad a bit differently.

I only realized this when I brought a huge bowl to an outdoor, going-away barbecue for my husband’s former officemate. Everyone looked at my salad and said, “Oh this is different, I have to try this.”  Sitting close to my salad was another bowl of the plain potato salad.  Right there and then, my eyes were opened to the Filipino flair for drama and color…even in our potato salad.

Filipino Potato Salad

4 medium-sized Yukon Gold potatoes

2 eggs

1 c. diced carrots

1/2 c. green beans, cut half-inch pieces (you can also use peas)

1 small white onion, finely chopped (shallots are nice here too)

1 large celery stalk, finely chopped

1/4 c. chopped dill pickles (sweet pickles if you want, I prefer dill)

2-3 tbsps. brown mustard

1 c. Hellman’s mayonnaise

about 1/2 tsp. table salt

1/4 tsp. freshly ground pepper

Place potatoes and eggs in a medium-sized saucepan and cover with cold, salted water, an inch or two above the potatoes.  Bring to a rolling boil and simmer.  After 10 minutes, take out the eggs and cool. Peel and chop the eggs when they’re cool.

Add the carrots and cook about 5 minutes.  Take out the carrots and allow to cool.  Add the green beans into the pot of boiling potaoes and cook until crisp tender, about 2-3 minutes.  The potatoes should be cooked by this time too.  If not, leave to continue cooking until a knife easily goes through them.

Take off the heat and allow to cool. Peel the potatoes when they are cool enough to handle and dice to the desired size. Mix in with other vegetables.

In a big bowl, mix the mayo, mustard, celery, onions, pickles, eggs, salt and pepper.  Then add the cooked vegetables and mix well.  Cover and refrigerate 2 hours before serving.

TIP:  The photo I took was freshly mixed and looks like it had more mayo than was needed. Potatoes will absorb the mayo and salt pretty well.? In most instances, you will have to add more salt, so be liberal the first time you season.

Comments

  1. wow this could be an lp entry already :) parang i am craving for some tuloy!

  2. Sounds a lot like how my mom used to make potato salad but I forget if she added raisins or not. It may have been added to the macaroni salad…

    Looks delicious! I’ll take your potato salad over the other one any day!!!

  3. ces,
    naku thanks but no, this is not the LP entry.

    darlene, thanks. the macaroni salad has the raisins i think… and the ham, and the chicken…and the cheese. one time i had that with corn too. hey, Pinoy macaroni salad would be another interestting entry….

    did your mom make the pink version of this salad we Pinoys call Russian potato salad with the boiled sugar beets? naku, i made that once for the stepson and his gf – they were too polite to turn it down but I saw the funny look on their faces when I told them it was potato salad….

  4. Test comment

  5. One of the Best in Filipino Cooking!!!

  6. manie, diba? and different from the rest…

  7. mmmm…. looks like masarap

  8. Looks yummy! I once taste a good potato salad and i want to make one. I will surely try this one on my daughter’s birthday. I’m looking for this the whole day and i found your recipe suited enough for our taste. I’ll tell you guys the outcome :-) Thank you!

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