Portuguese Fusion Potato Salad Recipes

MAMA'S POTATO SALAD

Steps:

• In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

ITALIAN PORTUGUESE MEAT LOAF FUSION

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef, chorizo sausage, bread crumbs, 1/2 cup pasta sauce, egg, garlic, Italian seasoning, salt, and pepper together in a bowl until well combined. Shape meat mixture into a loaf pan. Spread 1 tablespoon prepared pasta sauce over top of loaf.
• Bake in preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MY GRANDMA'S BEST POTATO SALAD RECIPE

Steps:

• Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
• Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
• Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
• In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

PORTUGUESE POTATO SALAD

Steps:

• When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes.
• Place potato cubes in a bowl; sprinkle with vinegar while they are still warm.
• In a large skillet over medium heat; add the olive oil and let it get heated.
• Add the sausages; stir/saute for about 4 minutes or until lightly browned.
• Use a slotted spoon and transfer sausages to a paper-towel lined plate.
• To make the dressing: in a small mixing bowl, whisk the vinegar, salt and pepper together until the salt dissolves.
• Whisk in the mustard and anchovy paste until well blended.
• Gradually whisk in 4 tablespoons olive oil until an emulsion forms.
• If the dressing is too thick, go ahead and whisk in the remaining olive oil; set dressing aside.
• Add the sausages, garbanzo beans, bell pepper, onion, celery, and parsley to the potatoes.
• Pour the dressing over the mixture; toss gently until thoroughly coated.
• May serve right away or cover and refrigerate for up to 1 day.
• Bring to room temp before serving.

PORTUGUESE POTATOES

Steps:

• Preheat oven to 240°C or 220°C if using a fan-forced oven.
• Toss the chopped potatoes in half of the oil in a shallow baking dish.
• Roast the potatoes, uncovered for about 30 minutes, or until they are lightly browned.
• Meanwhile heat the remaining 4 teaspoons of oil in a large frying pan. Cook the garlic and onion , stir, until the onion softens. A few minutes.
• Add the tomatoes, paprika and thyme to the onions. Cook about a minute, until the tomato softens.
• Add the stock and piri piri sauce to the tomatoes. Bring to the boil. Reduce heat and simmer uncovered for about 10 minutes. stir occassionally. You want the sauce to thicken slightly.
• Remove the potato from the oven. Reduce the oven temperature to 180°C or160°C if using fan-forced.
• Pout the sauce over the potatoes.
• Return the pototoes to the oven and bake, uncovered for another 20 minutes.
• Serve the potatoes sprinkled with the chopped parsley.

PORTUGUESE FUSION POTATO SALAD

Steps:

• Boil potatoes in salted water for 10 minutes or until fork tender. Drain water and return to pot to dry the potatoes slightly. Slice the potatoes into quarters and transfer to a large bowl to cool. In a medium sized bowl combine vinegar, mayonnaise, salt, pepper and paprika. Add hard boiled eggs, peas, tomatoes, red onion. Adjust seasoning as necessary. Place in serving bowl and top with fresh parsley garnish.

PORTUGUESE SALAD (SALADA A PORTUGUESA)

Steps:

• 1. Spread the cucumber slices out on several thicknesses of paper toweling, sprinkle evenly with the salt, top with more paper toweling, then weight down while you prepare the tomatoes and peppers. (I put a heavy chopping board on top of the cucumbers, then top it with canned goods.)
• 2. Spear a pepper and turn it over a high burner flame until blackened all over; this will loosen the skin. Repeat until all peppers are blackened, bundle in paper toweling, and let stand while you roast the tomatoes.
• 3. Now spear the tomatoes, one by one, and turn over the flame until the skins burst and blacken here and there -- these take much less time over the flame than the peppers.
• 4. NOTE: If you don't have a gas range, arrange the peppers on a broiler pan, place about 4 inches from the broiler unit, and broil 2 to 3 minutes, turning often so that the skins blacken evenly. Broil the tomatoes the same way, but turn them more often and watch closely so that they aren't reduced to mush.
• 5. When the peppers are cool enough to handle, peel off the blackened skins, core, seed, and cut lengthwise into strips about 3/4-inch wide; place the peppers in a large nonmetallic bowl. Peel the tomatoes, core, cut into slim wedges, and add to the peppers along with the sliced cucumber, garlic, and pepper.
• 6. Toss lightly, drizzle with the olive oil, then vinegar, and toss lightly again. Add the fresh coriander, if you have it, cover, and marinate at room temperature for 1 hour.
• 7. Toss lightly again and serve.
• 8. This salad is superb with freshly grilled fish or chicken and also with almost any salt-cod dish.