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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Liberian Potato Salad Recipe

4 stars - based on 4 votes
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This recipe for Liberian Potato Salad is from The Great Liberian Meals Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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