Frances' Famous Liberian Potato Salad Recipe (The BEST!!!)
Unanimously voted the BEST potato salad ever: creamy, well-seasoned, not sweet, loaded with add-ins.
Ingredients
- 3 lbs potatoes Russet are best (See Note 1)
- 2 cups mayonnaise or miracle whip
- 1 cup mixed vegetables steamed or from can
- 1 cup salted meat cubed ham, spam, or cooked bacon
- 6-8 eggs hard boiled (dice 3 to 6 to mix in salad and use the rest to decorate salad) (See Note 2 for BEST way to hard boil)
- 2 large tomatoes dice one and use the other to decorate salad
- 11/2 - 2 tablespoons Season All (I use Lawry's)
- 1 teaspoon black pepper-
- 1/4 cup onions diced
- 1/4 cup red and/or green bell peppers diced
- salt optional - season to taste
- paprika (Optional) (I love smoked paprika)
Instructions
Listen to Frances and Jah's Story
- Make sure you listen to Frances and Jah's episode of The Storied Recipe Podcast, 177 With Love from Liberia while you make her famous potato salad!!
Prepare Potatoes
- Wash potatoes to remove dirt from skin.
- In large pot, boil potatoes for approx. 30-40 minutes or until able to pierce through with fork. (Do not over cook!)
- Empty excess water and replace with cool tap water, allow to stand for 10 minutes or until cool enough to peel off skin.
- After peeling, cut potatoes into cubes.
Prep Other Ingredients
- While potatoes are cooling, cook bacon, if using. Dice onions, bell pepper, and tomato.
Mix Salad
- Sprinkle season all, black pepper, paprika (if using), and salt. Add diced onions, bell peppers, eggs and tomatoes.
- Mix until evenly distributed. Do not over stir (avoid mashing up potatoes). Add mixed vegetables and stir.
- Lastly add mayonnaise or miracle whip; mix until evenly distributed.
Prepare for Serving
- Empty salad into large bowl or platter. Garnish with sliced tomato and sliced eggs.
- Sprinkle lightly with paprika and refrigerate for 1 hr or more before serving.
Notes
Note 1: While Yukon Gold potatoes have the most flavor (followed by red potatoes), they mash too easily for use in this recipe. Russet Potatoes are my first choice. Add 2 tablespoons salt to the cooking water to add flavor to the potatoes.
Note 2: For easy-to-peel hard boiled eggs, follow this method from Ken on AllRecipes. We use same day fresh eggs from our own backyard (which are notorious for their sticky egg shells) and I have NO issues following this method. Add 1/4 cup of vinegar and 2 tablespoon of salt to water. Add eggs once boiling, cook for 14 minutes. It's also important to cool the eggs immediately. Place right away into strainer under running water until stop steaming. Plunge into cool ice water (I prepare my ice water while eggs are cooking). Refrigerate until totally cooled. Thank you, Ken!!!
Nutrition
Calories: 482kcalCarbohydrates: 29gProtein: 13gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 20gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 98mgSodium: 633mgPotassium: 638mgFiber: 6gSugar: 2gVitamin A: 1.184IUVitamin C: 31mgCalcium: 56mgIron: 2mg
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