Name: Tinapa Potato Salad with Radish and Green Mango
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: 2 pieces tinapa (flaked and deboned); 400 g potatoes (boiled until tender; local potatoes or baby potatoes); 100 g string beans (trimmed and blanched); 1 small radish (thinly sliced into half-moons); 1 small green mango (thinly sliced); 2 pieces spring onions (sliced); 1 handful cilantro (or kinchay, roughly chopped); 2 tbsp olive oil (or another mild salad oil); 1 tsp mustard (Dijon or native mustard; optional); 1 tsp wholegrain mustard (or skip and adjust to taste)

A smoky potato salad with flaked tinapa, crisp radish, green mango, and blanched beans in a sharp, lightly dressed finish.

This potato salad leans more savory and sharp than creamy. Tinapa brings smoke, green mango adds acidity, and the radish keeps the bowl fresh and crisp, so the finished dish works well as either a light lunch or a side for grilled food.

Because the dressing is oil-based, the salad holds its texture better than a heavier mayonnaise version. Let the potatoes cool before tossing so they stay in distinct pieces, then add the tinapa near the end to keep some larger flakes intact.

If you want to push the Filipino flavors further, add a squeeze of calamansi just before serving. The salad is also useful for meal prep, especially if you keep the herbs and dressing separate until close to serving time.

What Gives The Salad Its Edge

Smoked fish and potatoes can feel heavy together unless something brighter cuts through them. Here that job falls to green mango, radish, mustard, and herbs, which keep the bowl fresher and sharper than a more classic creamy potato salad.

Tinapa brings enough depth on its own, so the dressing works best when it stays fairly light. That lets the smoked fish remain clear without covering the rest of the ingredients.

Serving Notes

This can stand as a full lunch salad or work as a side for grilled dishes. It is especially good when served slightly cool rather than fully cold, since the fish and potatoes taste more expressive that way.

If making ahead, add the herbs close to serving so the salad keeps a cleaner finish.

What Gives The Salad Its Edge

Tinapa brings enough depth on its own, so the dressing works best when it stays fairly light. That lets the smoked fish remain clear without covering the rest of the ingredients.