Colombian Potato Salad Recipes

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SAVORY SPANISH POTATO SALAD



Savory Spanish Potato Salad image

Spanish potato salad is an important dish in Spain's culinary history. There are many versions, and this is the way we like ours. Goes so well with so many things! This is good served warm or at room temperature.

Provided by lutzflcat

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 pound small red potatoes
3 tablespoons olive oil
1 tablespoon red wine vinegar
2 garlic cloves, crushed
1 small red bell pepper, chopped
2 tablespoons pimento-stuffed green olives, sliced
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

  • Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl.
  • Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat.
  • Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.

Nutrition Facts : Calories 193 calories, Carbohydrate 23.5 g, Fat 11.2 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 193 mg, Sugar 2 g

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 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

COLOMBIAN BEEF AND POTATO EMPANADAS



Colombian Beef and Potato Empanadas image

Colombian empanadas are typically quite small - a couple of bites each - and have a crisp corn crust. There are a wide range of fillings you'll find across Colombia, but this meat-and-potato mixture is the most common. Small yellow potatoes called papas criollas are the potato of choice here, but they are nearly impossible to find in the United States, so I use Yukon Gold instead. My wife's family typically keeps the seasonings simple - salt, pepper and a dash of paprika - though many recipes include cumin or Triguisar, a powdered seasoning mix that contains ground cumin, paprika, achiote, turmeric and garlic. I season my filling with a little chicken bouillon, but you could use plain salt instead. The filling uses half an onion and half a tomato, so save the other half for the fresh, cilantro-based ají, to serve with the empanadas.

Provided by J. Kenji López-Alt

Categories     dinner, snack, finger foods, meat, vegetables, appetizer

Time 1h

Yield About 24 small empanadas (serves 6 to 8 as an appetizer)

Number Of Ingredients 13

1 medium Yukon Gold potato (about 6 ounces), peeled and cut into 1/2-inch cubes (1 heaping cup)
Kosher salt and freshly ground black pepper
1/2 ripe beefsteak tomato
1 tablespoon vegetable oil
1/2 pound lean ground beef or pork
1/2 small white or yellow onion, finely minced
1 scallion, finely minced
1/2 teaspoon sweet paprika
1/2 teaspoon granulated chicken bouillon, plus more as needed (optional)
1 recipe Popcorn Masa or Standard Masa
2 quarts vegetable, canola, peanut or soybean oil
Kosher salt
1 recipe ají

Steps:

  • Prepare the filling: Place potato cubes in a medium saucepan, cover with water and season with 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until cubes are completely tender, about 10 minutes. Drain and transfer to a medium bowl. Set aside.
  • Meanwhile, using a flat palm, press the cut side of the tomato against the large holes of a box grater and grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin, then transfer the tomato and any juices to a small bowl. Set aside.
  • In a 10- to 12-inch skillet over medium-high, heat vegetable oil until shimmering. Add beef or pork, and cook, breaking it up with a wooden spoon until the pieces are quite small and completely cooked through, about 5 minutes.
  • Add onion, scallion, paprika, bouillon (if using), and a few grinds of black pepper, and cook, stirring, until the onion is softened but not browned, about 1 minute. Immediately add the grated tomato and its juices, and cook, stirring, until the mixture is quite dry, about 5 minutes.
  • Transfer meat mixture to the bowl with potatoes and stir together with a fork, letting the potato get roughly mashed up. (The filling should form cohesive balls when gently packed.) Taste and adjust seasoning with more salt, bouillon and pepper to taste. Allow to cool completely. Spreading it out on a large plate or tray and placing it in the fridge will speed up this process.
  • Assemble the empanadas: Divide masa into 24 golf-ball-size balls. Working one ball at a time, place inside a plastic zip-top bag and press down with the bottom of a skillet to form a circle about 3 inches in diameter. Carefully remove from the bag and transfer to a clean cutting board or tray. Repeat with remaining dough balls, laying them out side by side. Cover the disks with a clean, lightly damp kitchen towel.
  • Working one empanada at a time, place about 2 teaspoons of meat mixture in the center of the disk. Lift the front and back edges and seal them at the top by gently pushing them together. Seal the empanada, working from the center outward until both ends are completely sealed. Gently curve the empanada to form a slight crescent with the sealed edge at the top. Repeat with remaining empanadas.
  • In a large Dutch oven or wok over high, heat 2 quarts oil until it registers 375 degrees on an instant-read or frying thermometer. Using a metal spider or slotted spoon, lower empanadas into the hot oil one at a time. You should be able to cook about six empanadas per batch. Cook empanadas, adjusting heat to maintain an oil temperature of 325 to 375 degrees, until empanadas are crisp and golden, about 3 minutes. Using a slotted spoon or metal spider, transfer empanadas to a paper-towel-lined plate or bowl and immediately season with salt.
  • Serve empanadas hot, with a bowl of ají and a spoon to drizzle the sauce over the empanadas and into them as you eat.

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