"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Liberian Potato Salad Recipe

4.8 stars - based on 2 votes
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This recipe for Liberian Potato Salad, by , is from The Great Liberian Meals Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
C. Fumbah Fenning
Added: Thursday, February 10, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 large potatoes, peeled and cut into eighths and boiled until done
300g tin mixed beans
200g French (green) beans, trimmed, halved and lightly steamed
4 ripe tomatoes, sliced
1/2 medium onion, sliced into rings
300g tin sweetcorn
1/2 cucumber, sliced
200g mayonnaise
1 tbsp Dijon mustard
1 Maggi (or stock) cube
1/2 lettuce, shredded
1 tbsp hot oil
1 tsp ground black pepper
2 tbsp red wine vinegar
2 tins beef luncheon meat, cubed

Directions:
Directions:
Mix the vegetables together with the cubed luncheon meat in a large bowl. Meanwhile spoon the mayonnaise into a bowl and stir-in the hot oil (oil which has been used to cook chicken or fish is good). Add the Maggi cube, pepper and mustard and stir to incorporate. Finally add the red wine vinegar and stir in to combine. Use this mixture to dress the salad.

Place the salad bowl in the fridge for at least 20 minutes before serving. This dish is frequently served as an accompaniment to fried chicken at a summer beach picnic.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Great side dish for Chicken, Pork Chops, Seafood. Also a "must have" for fried chicken or fried chicken wings.

 

 

 

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