Sierra Leonean Potato Salad
The Quirky Foodster Team
Ingredients
- Potatoes, peeled and cubed — 1 kg (2.2lb)
- Hard-boiled eggs, chopped — 3
- Carrot, diced and boiled until tender — 1
- Frozen peas, cooked — 100 g (3/4 cup)
- Small onion, finely chopped — 1
- Mayonnaise — 200 g (3/4 cup + 2 tbsp)
- Mustard — 1 tbsp
- Salt and black pepper, — to taste
Method
- Boil the potato cubes in salted water for 12-15 minutes until just tender but not falling apart.
- Drain and cool completely.
- In a large bowl, combine the cooled potatoes, chopped eggs, carrot, peas and onion.
- Stir in the mayonnaise and mustard, mixing gently to coat everything evenly.
- Season with salt and pepper to taste.
- Chill for at least 1 hour before serving to let the flavours meld.
Introduction: A popular party dish with British colonial roots reimagined with local flavour, Sierra Leonean potato salad is a fixture at weddings, naming ceremonies and Christmas gatherings.
Cultural Background: A popular party dish with British colonial roots reimagined with local flavour, Sierra Leonean potato salad is a fixture at weddings, naming ceremonies and Christmas gatherings. It is typically served alongside jollof rice and grilled meats, offering a creamy, cooling counterpoint on a laden party table.
Tips: Don't overcook the potatoes or the salad will turn mushy. Let the potatoes cool fully before adding mayonnaise, or it will separate.
Variations: Add diced cooked beetroot for colour and sweetness. Stir in a spoonful of sweetcorn for extra texture. Vegetarian as written; omit the eggs and use an egg-free mayonnaise for a vegan version.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Served cold; not reheated.
Nutrition: Per serving: approx. 260 kcal, 6g protein, 30g carbohydrate, 13g fat
FAQs:
Q: Can I make this a day ahead?
A: Yes — it actually tastes better the next day once the flavours have had time to develop.
Q: What's the best potato variety to use?
A: A firm, waxy potato holds its shape best after boiling and mixing.
- Potatoes, peeled and cubed — 1 kg (2.2lb)
- Hard-boiled eggs, chopped — 3
- Carrot, diced and boiled until tender — 1
- Frozen peas, cooked — 100 g (3/4 cup)
- Small onion, finely chopped — 1
- Mayonnaise — 200 g (3/4 cup + 2 tbsp)
- Mustard — 1 tbsp
- Salt and black pepper, — to taste
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