Batata harra is a Lebanese vegetable dish. It consists of potatoes, coriander, chilli, and garlic which are all fried together in olive oil.
The ingredients in this salad work unbelievably well together and convey all the the colour, crunch and creaminess you’d need in a side dish or main meal. This dish works equally well as a snack or light lunch also.
The traditional Greek dip (tzatziki) of cucumber, yoghurt and garlic, makes a tangy dressing for this potato salad.
This salad of firm cooked red potatoes combined with the zing of creole seasoning and mustard, then coated with a delicious dressing, is a great side dish at any barbecue or family dinner.
This potato salad has a contrast of textures and flavours. The leeks, when roasted, are delicate and soft, working perfectly with the crunchiness of the chickpeas. Both the fresh and crisp fennel and watercress, cut through the buttery potato, and the roasted garlic and lemon dressing adds just the right amount of kick.
Wherever you go in Brazil you will find this easy and delicious chicken salad dish. This recipe is just a guideline – you can substitute and modify quite a bit to taste. If you want the final product to be original Brazilian Salpicão, you may NOT omit the crispy potato strips. They’re what makes it salpicão and not just another chicken salad.
A simple salad of potatoes and crispy radishes combined with a creamy dressing and garnished with some chopped chives.
This potato salad recipe is a simple dish that can be served hot or cold for lunch or as an accompaniment to the main course.
A classic potato salad found at any folk festival or fairground in Panama. This Ensalada de Feria is the perfect dish for the summer: it is both fresh and colourful making an ideal side dish for a BBQ this summer.
The Brazilian salada de batata are made with large cubes of steamed or boiled larger potatoes, generally peeled before cooking, either passed in the pan with garlic, chives and parsley, or some other herbs or vegetables, and covered with cream, or mixing mayonnaise, some olive oil, raw garlic, raw onion and other herbs and one more or various other ingredients.
This surimi and potato salad is easy to prepare and is a luxurious cold side dish served at your next seafood barbecue.
Croatians enjoy potato salad with an oil-and-vinegar dressing instead of mayonnaise or sour cream, which makes it a perfect picnic food. This is best if made the night before.
Scandinavian-style potato salad – It’s practically a meal in a bowl; you can easily round out dinner with some lightly dressed greens alongside grilled or poached salmon.
Warm new potatoes with crispy bacon. Simple and satisfying.
Serve the seafood mix on a bed of watercress or butter lettuce with slices of avocado, or as a sandwich in toasted brioche buns or on crusty bread.