Tongan Potato and Chicken Salad (Salati Pele)
The Quirky Foodster Team
Ingredients
- Potatoes, peeled and diced — 800 g (1 3/4 lb)
- Cooked chicken breasts, shredded or diced — 2
- Hard-boiled eggs, chopped — 3
- Red onion, finely diced — 1/2
- Carrot, boiled and diced — 1
- Mayonnaise — 200 g (3/4 cup)
- Lemon juice — 1 tbsp
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Sweetcorn kernels (optional) — 2 tbsp
Method
- Boil the diced potatoes in salted water for 12–15 minutes, until fork-tender but not falling apart. Drain and let cool.
- In a large mixing bowl, combine the cooled potatoes, shredded chicken, chopped eggs, onion, carrot and sweetcorn, if using.
- In a small bowl, whisk the mayonnaise, lemon juice, salt and pepper together.
- Pour the dressing over the salad and gently fold to combine, being careful not to mash the potatoes.
- Chill for at least 30 minutes before serving.
Introduction: Potato and chicken salad, dressed generously with mayonnaise, is a fixture of the Tongan feast table
alongside dishes like 'ota 'ika and lu pulu, reflecting the blending of introduced Western ingredients into the
generous, abundant style of Tongan celebration food.
Cultural Background: Potato and chicken salad, dressed generously with mayonnaise, is a fixture of the Tongan feast table
alongside dishes like 'ota 'ika and lu pulu, reflecting the blending of introduced Western ingredients into the
generous, abundant style of Tongan celebration food.
Tips: Let the potatoes cool fully before mixing with the mayonnaise, or the dressing can turn oily. Chill the salad well before serving — it's meant to be a cool, refreshing part of a larger feast spread.
Variations: Add diced pineapple for a touch of sweetness, as some families do. Use smoked chicken or turkey for extra flavour. A vegetarian version can be made by omitting the chicken and adding extra vegetables such as peas or
corn.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Not applicable — served cold.
FAQs:
Q: Is this a common feast dish?
A: Yes, it's a staple side found alongside more traditional dishes at Tongan feasts and gatherings.
Q: Can I make it ahead?
A: Yes, it keeps well in the fridge and is often even better the next day once the flavours meld.
Q: What can I add for extra crunch?
A: Diced celery or pickles are common additions in some family versions.
- Potatoes, peeled and diced — 800 g (1 3/4 lb)
- Cooked chicken breasts, shredded or diced — 2
- Hard-boiled eggs, chopped — 3
- Red onion, finely diced — 1/2
- Carrot, boiled and diced — 1
- Mayonnaise — 200 g (3/4 cup)
- Lemon juice — 1 tbsp
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Sweetcorn kernels (optional) — 2 tbsp
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