A Filipino party favorite has been remade into a new summer staple. Palabok Potato Salad is made with mayo spiked with patis (fish sauce) and topped with some smokey flaked fish, diced boiled egg, crushed chicharon, crispy garlic chips and green onions.
Palabok Potato Salad
I have waxed poetic before of my love of Palabok. On a whim I decided to experiment to see if it would translate to a potato salad. Well it does and it does well.
Instead of a noodle based with separate sauce I used a combination of potatoes, hard boiled eggs and mayo to get the base flavour down. What makes it special is the toppings, just like the pancit. So let’s get to cooking.
Ingredients for Palabok Potato Salad
Here is what you need to make the potato salad base:
- 1 Pound Potato Boiled and cut into cubes
- 3 Hard Boiled Eggs chopped
- 1/2 Cup of Vegan Mayonnaise (you can totally use regular)
- 2 Tablespoons Onion Powder
- 1 Tablespoon Garlic Powder
- 2 Tablespoons Achuete Powder
- 1 Tablespoon Patis (Fish Sauce)
First start off by mixing together the mayonnaise and all the spices.
At this point when you taste the mayo, the flavours will be very agressive, but don’t worry. The amount of potatoes will cut through it. Once you have the sauce mixed add in the potatoes and eggs.
Now taste the potato salad and adjust any of the seasonings to your taste.
Once you have the seasoning down on the potato salad, it’s time to add the toppings!
Here is what I used:
- Smoked Trout (Flaked)
- 1 Hard Boiled Egg Chopped
- Garlic Chrisps
- Crushed Chicharon
- Green Onions
Layer each one starting with the trout.
Next add the chopped hard boiled eggs.
Follow it with a few spoons of chicaron and garlic chips.
Finish off the dish with some green onions and serve with some lemon wedges on the side. It’s great with some stick of BBQ on the side and a super ice cold glass of Melon Juice.
Make it a Full On BBQ Party with These Recipes
My Mom’s Epicurious Famous Filipino BBQ Marinade
Melon sa Malamig (Filipino Melon Drink)
Cassava Bibingka with Cheese Recipe
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