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
- ½ 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)
How to Make it
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.
Mix well.
Now taste the potato salad and adjust any of the seasonings to your taste.
Palabok Potato Salad Toppings
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.
How to Serve Palabok Potato Salad
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.
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Ingredients
Potato Salad Base
- 1 Pound Potato Boiled and cut into cubes and cooled
- 3 Hard Boiled Eggs Rough Chopped
- ½ Cup Vegan Mayonnaise (Regular Mayo is Fine)
- 2 Tablespoons Onion Powder
- 1 Tablespoon Garlic Powder
- 2 Tablespoons Achuete Powder
- 1 Tablespoon Patis (Fish Sauce)
Toppings
- ½ Cup Smoked Trout or Tinapa Flaked
- 1 Hard Boiled Egg Chopped Fine
- 2 Tablespoons Garlic Chrisps
- ¼ Cup Crushed Chicharon
- ¼ Cup Sliced Green Onions
- 1 Lemon cut into 12 wedges.
Instructions
Potato Salad Base
- In a large bowl mix together the mayo and all the spices. Mix well. Add in the boiled potatoes and eggs. Mix well again. Taste and add more mayo or spices according to your taste.
Toppings
- Now add the topings starting with the fish, follow with the eggs then garlic and chicharon. Finish with the green onions.
- Serve lemon wedges on the side.
Jess says
Such a fantastic reimagining of potato salad and super easy to make! As I ate, I couldn't help but remember all those family parties as a kid, eating pancit palabok with a paper plate and plastic fork 🙂 I'm going to eat potato salad like this from now on!
Rezel Kealoha says
It's the best right??!! Thank you so much for making it Jess!
Claire J says
I've been making this for years now and it's a hit! The unique flavors you always can't pinpoint but you keep going back to eat it. I want to say thank you! I just made some today for teacher's appreciation potluck tomorrow and I wish made some more to keep at home.
Rezel Kealoha says
OMG Claire that just made my day. Thank you for letting me know. I hope they enjoy it at the potluck!!