Traditional Colombian Potato Salad Recipes

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.

COLOMBIAN POTATO SALAD

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.

COLOMBIAN TURMADA POTATOES (PAPA TURMADA)

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.

25 CLASSIC COLOMBIAN FOODS (+ RECIPE COLLECTION)

Steps:

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

TRADITIONAL COLOMBIAN POTATO SALAD

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.

CLASSIC POTATO SALAD

Steps:

• Cook the potato in a large saucepan of boiling water for 15 mins or until tender. Drain well.
• Meanwhile, cook the bacon in a non-stick frying pan over medium heat, stirring occasionally, for 5 mins or until crisp. Transfer to a plate lined with paper towel.
• Cook the eggs in a saucepan of boiling water for 7 mins for soft-boiled or until cooked to your liking. Refresh under cold water.
• Place potato, bacon, celery, spring onion, dill cucumber, capers, chopped dill and chives in a bowl. Stir to combine.
• To make the creamy horseradish mayo, place the mayonnaise, sour cream, anchovy, garlic, horseradish, mustard and vinegar in a small bowl and whisk until combined. Season.
• Drizzle the creamy horseradish mayo over the potato mixture in the bowl and toss to combine.
• Peel the eggs and thickly slice. Arrange the potato mixture and egg on a serving platter.