Seafood and Potato Salad
4 servings
15 minutes
This exquisite seafood and potato salad is a true embodiment of the harmonious flavors of Pan-Asian cuisine. The combination of crispy garlic-fried potatoes, fresh salad mix, juicy tomatoes, and tender seafood creates a rich texture and depth of flavor. Olives add a touch of zest, while the dressing made from olive oil, soy and fish sauces, lemon juice, and Tabasco gives the dish a light tanginess and subtle spiciness. This salad makes a wonderful choice for a light dinner or festive table; it refreshes, is nutritious, and delights with its refined balance of ingredients. Pan-Asian traditions lend elegance and versatility to this dish, allowing it to be enjoyed as a standalone meal or as a side to the main course.
1
Boil the potatoes in their skins until cooked. Peel, cut into wedges, and fry in butter with pressed garlic and a pinch of salt for 5-7 minutes until golden brown. Cool down.
- Potato: 300 g
- Butter: 2 tablespoons
- Garlic: 2 cloves
- Salt: to taste
2
In a bowl, mix potatoes, salad mix, sliced tomatoes, seafood, and halved olives.
- Potato: 300 g
- Mixed salad leaves: 200 g
- Tomatoes: 2 pieces
- Kumato (brown) tomatoes: 2 pieces
- Seafood cocktail mix: 600 g
- Pitted olives: 20 g
3
Mix olive oil, soy sauce, fish sauce, Tabasco sauce, lemon juice, and ground pepper separately.
- Olive oil: 3 tablespoons
- Soy sauce: 2 teaspoons
- Fish sauce: 0.3 teaspoon
- Tabasco sauce: 0.3 teaspoon
- Lemon juice: 2 tablespoons
- Ground black pepper: to taste
4
Dress the salad with sauce, mix it, place it in wide glasses, and serve.
