Tinapa Potato Salad with Radish and Green Mango
Adapted by JojoM from Emma Petersen
A local twist on a smoky and creamy potato salad using tinapa, string beans, native radish, and green mango for a refreshing kick.
Tinapa Potato Salad with Radish and Green Mango
Adapted by JojoM from Emma PetersenA local twist on a smoky and creamy potato salad using tinapa, string beans, native radish, and green mango for a refreshing kick.
Chef's Tips
You can grill or pan-fry the tinapa for extra smokiness.
Add calamansi juice for brightness if you skip the mustard.
Substitute green mango with ripe mango for a sweeter version.
Tools Used
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Ingredients
Salad Base
Dressing
Instructions
Prepare Ingredients
- 1
Boil the potatoes until fork tender. Drain and cool, then cut into chunks.
- 2
Blanch the sitaw in boiling water for 1–2 minutes and transfer to cold water.
- 3
Slice the labanos, green mango, and spring onions.
- 4
Flake the tinapa, removing bones and skin.
Make the Dressing
- 1
Mix olive oil with mustard (or calamansi juice) until combined.
- 2
Season with salt and pepper to taste.
Assemble the Salad
- 1
In a bowl, combine potatoes, sitaw, radish, green mango, and spring onions.
- 2
Add the tinapa flakes and wansoy or kinchay.
- 3
Toss with dressing until well coated. Serve slightly chilled or room temp.
Nutrition Facts
Serving Size: 1 plate (approx. 300g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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