Soifua Maloloina (Potato Salad)
Serves: 6
Prep time: 15 minutes
Cook time: 20-25 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens 2026 Country of Study Collection – Samoa
Ingredients:
- 1 kg potatoes, cubed
- 4 celery stalks, finely chopped
- 1 cup frozen peas and corn, cooked according to packet instructions
- 1 red capsicum, diced
- 4 spring onions, thinly sliced
Dressing:
- ½ cup plain Greek yoghurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 garlic cloves, minced
Method:
- PLACE potatoes in a large saucepan. Cover with cold water and bring to the boil. Cook uncovered for about 15 minutes or until tender.
- DRAIN potatoes and transfer to a large bowl.
- COMBINE all dressing ingredients then pour over potatoes while still hot and mix well.
- ADD the celery, peas, corn and capsicum to the potatoes. Stir gently to combine.
- COOL in the fridge before serving.
What's Great About It:
The perfect accompaniment to a summer BBQ, potato salad is commonly served at Samoan gatherings and is a creamy, mayo-based dish featuring added veggies such as peas, corn, carrots and sometimes even beetroot. Our version has been health-a-sized with a bit of Greek yoghurt to cut down the amount of mayonnaise, with spring onion and capsicum for some extra veg! Leave the skin on the potato for extra fibre.
