Portuguese Fusion Potato Salad Recipes

SIMPLE PARISIAN-STYLE POTATO SALAD

Steps:

• Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
• Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
• Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
• Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
• Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.

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 STYLE REDSKIN POTATO SALAD WITH TOMATOES AND GARLIC

Steps:

• In a skillet, saute the onion, and garlic until onion is translucent, 4-5 minutes or so.
• Stir in the tomatoes, followed by the potatoes, along with the salt and pepper (amounts are really to suit your taste).
• Cover, turn heat to low, for about 15 minutes, or as soon as the potatoes become tender.
• Uncover, raise heat to medium, and cook down the sauce until thickened, and mostly cooked away.
• Remove from heat, check the salt again, and add the cilantro and vinegar.
• Serve at room temperature.

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.

ASIAN-GERMAN FUSION POTATO SALAD

Steps:

• Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
• Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
• In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
• Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.