05 May 2025

Tinapa Potato Salad with Radish and Green Mango

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 (smoked fish) (flaked and deboned); 400 g Local potatoes (e.g. Benguet or baby potatoes) (boiled until tender); 100 g Green string beans (sitaw) (trimmed and blanched); 1 small Labanos (Filipino white radish) (thinly sliced into half-moons); 1 small Green mango (thinly sliced for tartness); 2 pieces Spring onions (sliced); 1 handful Fresh wansoy (cilantro) or kinchay (roughly chopped); 2 tbsp Olive oil or local salad oil; 1 tsp Dijon or native mustard (optional; use calamansi juice as alternative); 1 tsp Wholegrain mustard (or skip and adjust to taste)

Adapted by JojoM from Emma Petersen

A Smoky, Tangy, and Refreshing Filipino-Style Salad 🥭🥔🐟

If you love potato salad but want something lighter, brighter, and proudly local, this Tinapa Potato Salad with Radish and Green Mango will win you over. It combines the smoky depth of tinapa with creamy potatoes, crisp vegetables, and the unmistakable tartness of green mango — a flavour combo that feels both nostalgic and modern.

This dish is inspired by Emma Petersen’s high-protein mackerel salad, but given a full Filipino twist using sitaw, labanos, wansoy, and of course, tinapa. It’s refreshing, balanced, and perfect as a side dish or a light meal on its own. ✨

Why This Salad Works So Well 💛

The flavours here balance each other beautifully:

Smoky tinapa adds savoury depth
Green mango brings acidity and sparkle
Labanos and sitaw give crunch and freshness
Olive oil + mustard (or calamansi!) ties everything together with a gentle richness

It’s the kind of salad that feels both wholesome and indulgent — great for picnics, potlucks, or a quick weekday lunch.

Tips for the Best Tinapa Potato Salad 🔥

Grill or lightly pan-fry the tinapa before flaking it to deepen the smoky aroma.
If you’re skipping mustard, calamansi juice adds the perfect bright lift.
Want it sweeter? Swap the green mango with ripe mango.
Chill for 20–30 minutes before serving for the best texture and flavour melding.

A Filipino Salad That Travels Well 🍽️

Because the dressing is oil-based and not heavy with mayonnaise, this salad holds up beautifully — ideal for make-ahead meals. It stays fresh, vibrant, and never soggy, especially with the crunch of radish and green mango.

Whether served as a side for inihaw dishes, paired with grilled meats, or enjoyed on its own, this salad celebrates local ingredients in a way that feels exciting and modern. Enjoy! 🇵🇭💚

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Servings

Tools Used

Knife Pot Mixing Bowl Colander

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Nutrition Facts

Serving Size: 1 plate (approx. 300g)

Calories 340

% Daily Value*

Total Fat 20g26%

Saturated Fat 8g40%

Trans Fat 0g

Cholesterol 35mg12%

Sodium 450mg20%

Total Carbohydrates 22g8%

Dietary Fiber 4g14%

Sugars 4g

Protein 18g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.