Colombianpotatosalad Recipes

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COLOMBIAN TURMADA POTATOES (PAPA TURMADA)



Colombian Turmada Potatoes (Papa Turmada) image

This baked potato casserole is a typical dish from the northeastern Colombian state 'Norte de Santander.' The ingredients can be easily found which makes it easy for people outside of Colombia to enjoy this easy to make dish.

Provided by Luis Gustavo Vanegas

Categories     World Cuisine Recipes     Latin American     South American     Colombian

Time 1h30m

Yield 6

Number Of Ingredients 15

6 large potatoes, peeled and sliced
2 tablespoons vegetable oil
6 links pork sausage, sliced
¼ cup diced white onion
¼ cup chopped green onion
½ cup diced fresh tomato
1 teaspoon ground cumin
½ teaspoon ground dried thyme
salt and pepper to taste
3 slices white sandwich bread, cut into 1-inch pieces
½ cup milk
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
2 tablespoons vegetable oil
6 hard-boiled eggs, sliced

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  • Heat the vegetable oil in a large skillet over medium heat; cook the sausage in the hot oil for 5 minutes. Add the white onions and green onions; cook another 5 minutes. Stir in the tomato, cumin, and thyme. Season with salt and pepper. Reduce heat to low and simmer 10 minutes.
  • Place the bread cubes in a bowl; pour the milk over the bread making sure to wet each piece.
  • Arrange about half of the potato slices into the bottom of the prepared dish. Spread the sausage mixture over the potatoes. Top with succeeding layers of the sliced eggs, about half of the moistened bread, the mozzarella cheese, the remaining potato slices, the remaining moistened bread, and finally the Parmesan cheese.
  • Bake in the preheated oven until heated completely, about 30 minutes.

Nutrition Facts : Calories 645.1 calories, Carbohydrate 76.9 g, Cholesterol 229.2 mg, Fat 26 g, Fiber 7.4 g, Protein 27.4 g, SaturatedFat 8.7 g, Sodium 1494.2 mg, Sugar 5.8 g

25 CLASSIC COLOMBIAN FOODS (+ RECIPE COLLECTION)



25 Classic Colombian Foods (+ Recipe Collection) image

These traditional Columbian recipes are hearty and so tasty! From meats to fish to beverages, spice up your meals with these easy Columbian dishes.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Colombian Style Powdered Beef
Bandeja Paisa
Colombian Beans
Colombian Chicharron
Colombian Green Plantains
Hogao
Aguapanela
Colombian Fried Fish
Colombian Coffee
Arepas
Three Milk Rice Pudding
Roasted Potatoes
Chuleta Valluna (Colombian Pork Milanese)
Columbian Coconut Rice
Colombian Aji
Colombian Cassava Bread
Colombian Empanadas
Colombian Potato Salad
Colombian Cheese Fritters
Columbian Style Stuffed Pork
Columbian Pico De Gallo
Colombian Pizza
Colombian Griddled Corn Cakes
Colombian Seafood Stew
Colombian Chicken and Potato Stew

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Columbian dish in 30 minutes or less!

Nutrition Facts :

COLOMBIAN POTATO SALAD



Colombian Potato Salad image

A tasty, tangy, colorful and LOW FAT! potato salad I concocted after having a similar one at a restaurant operated by brothers from Columbia. It's a great change from the same boring mayo-based potato salad. TRY IT!

Provided by Steppmom

Categories     Potato

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 lbs red potatoes, cooked, peeled and cut into 1-inch cubes when cool, about 6 cups total
3 large carrots, peeled, cut into 1/2-inch pieces and steamed until crisp-tender, cooled
1/2 cup chopped red onion
1/4-1/2 cup chopped cilantro, depending on taste
3 large tomatoes, cut into 1-inch chunks
1/3 cup wine vinegar
1 tablespoon oil
1 teaspoon seasoning salt (may add more to taste)
1 teaspoon sugar
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine potato cubes, carrot pieces, chopped onions and cilantro in large bowl.
  • In a small bowl whisk together dressing ingredients and pour over salad ingredients.
  • Gently combine tomato chunks with the rest of the salad.
  • Chill and allow flavors to blend.

TRADITIONAL COLOMBIAN POTATO SALAD



Traditional Colombian Potato Salad image

This is the way my MIL makes potato salad, at least according to DH's memory. It has vienna sausages, cut up, potatoes, eggs, peas and carrots. Don't laugh, it is good and every bite tastes different. For some reason, the only vienna sausages I could find in the store were made by Goya in the International aisle. I guess it is just one more ingredient that is disappearing from the shelves in the supermarket.

Provided by threeovens

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb potato, cooked and cooled
5 ounces vienna sausages (canned)
1 medium onion, chopped
1 celery rib, chopped
3 eggs, hard-cooked
1/4 cup frozen peas and carrot, thawed
1/4 cup mayonnaise
1/8 cup sour cream
kosher salt & freshly ground black pepper
green onion, chopped for garnish

Steps:

  • Peel cooled potatoes and chop into bite sized dice; place in a large bowl.
  • Rinse and drain vienna sausages, cut each into 4 rounds; add to potatoes.
  • Add onion and celery to potatoes.
  • Coarsely chop eggs and add to potatoes.
  • Add peas and carrots.
  • Combine mayonnaise and sour cream; stir into potato mixture.
  • Season with salt and pepper; garnish with green onions.

COLOMBIAN PAPAS RELLENAS (STUFFED POTATO BALLS)



Colombian Papas Rellenas (Stuffed Potato Balls) image

These fried potato balls will surprise you with their flavorful beef and rice center! The Colombian version of Papas Rellenas is the perfect recipe for a party appetizer or a fun dinner. Yield: 12 (2 1/2 inch) Papas RellenasServing Size: 1 Papa Rellena per person as an appetizer OR 3 Papas Rellenas as meal

Provided by Sarah | Curious Cuisiniere

Categories     Dinner

Time 3h50m

Number Of Ingredients 16

2 lbs red or Yukon gold potatoes, (whole, unpeeled)
½ tsp salt
½ tsp olive oil
½ small onion, (minced)
½ lb ground beef, (85% lean)
1 garlic clove, (minced)
1 tomato, (roughly 1 c, diced)
¾ tsp cumin
½ tsp salt
¼ c cooked white rice
½ hard boiled egg, (diced)
1 c unbleached all purpose flour
1 egg
½ c milk
½ c unbleached all purpose flour
Canola oil ((for frying))

Steps:

  • In a 2 quart soup pot, place the unpeeled, whole potatoes. Cover them with water and bring the potatoes to a boil over medium-high heat. Reduce the heat to medium and simmer until the potatoes are fork-tender, 25-30 minutes.
  • While the potatoes are cooking, heat the oil in a large sauté pan. Add the onion and sauté over medium-high heat until softened, 2-3 minutes. Add the ground beef and garlic and continue to cook until the beef has browned, 6-7 min. Add the tomatoes, cumin, and salt. Mix well. Add the cooked white rice and hardboiled egg. Mix well and cook, stirring often, until most of the moisture has been absorbed. 2-3 min. Remove the skillet from the heat.
  • When the potatoes are tender, drain them. Fill the pot with a couple of changes of cold water, until the potatoes are cool to the touch.
  • Peel the potatoes by hand and place them in a large bowl. Add the salt and mash the potatoes with a fork or potato masher, until they are smooth and no lumps remain. Set the potatoes aside.
  • Line a baking sheet with parchment or wax paper and generously flour it. Set it aside.
  • Generously flour your hands and scoop roughly 1/3 cup of the potatoes into your hand. (You may want to flour your measuring cup, if using one, to keep the dough from sticking. Or, just scoop roughly 1/3 cup using a rubber spatula.)
  • Dust the dough in your hand with more flour and shape it into a ball, using as much flour as you need to keep it from sticking.
  • Pat the ball into a 3-4 inch disc. (Again, adding flour as necessary.)
  • Place 1 heaping tablespoon full of filling onto the center of the disc. Gently bring the edges of the dough up around the filling to seal the filling inside of the potato dough. Make sure the seam is well sealed. Place the finished ball onto the lined and floured baking sheet, seam side down.
  • Continue with the remaining dough.
  • Once all the potato dough has been used, place the baking sheet with the shaped Papas Rellenas into the refrigerator and refrigerate for 2 hours or overnight. (If you are in a time crunch, you could place them into the freezer for 30 minutes.)
  • Remove the Papas Rellenas from the refrigerator.
  • Fill a small saucepan with 1 ½ inches of oil. Heat the oil to 375F, checking the temperature with a thermometer.
  • While the oil is heating, beat together the egg, milk, and flour in a small, deep bowl.
  • When the oil is ready, carefully remove a shaped Papa Rellena from the baking sheet and dip it into the egg mixture. Once it is coated, immediately drop it into the hot oil and fry for 2-3 minutes on the first side. Turn it and fry for an additional 2-3 minutes on the second side, until it is completely golden brown. Remove the Papa Rellena from the hot oil and place it on a paper towel-lined plate.
  • Repeat with the remaining Papa Rellenas. If you're up to it, you can fry more than one at a time, just be sure not to crowd the oil in your pot.
  • Serve immediately with a fresh salsa.

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