The -ber months are finally truly here, with nights being cool enough for a sweater, and Jose Mari Chan’s voice singing for us to do our Christmas shopping (literally).
We got this much Etag for PHP350 at the market.
So you’ve got your incredible etag and have no idea what to do with it. Since some may find it too salty to eat on its own, we decided to give it a tangy contrast and dilute that saltiness by tossing cooked etag in a potato salad. As with any dish, you can reduce or add salt to your taste. And TBH if you don’t have etag but still want to enjoy a potato salad, you can just replace the etag in this recipe with bacon. Boom—you’ve got a dish that is perfect for this season’s potlucks.
- Serves: 4 people
- Active time: 1 hour
- Total time: 1 hour
- Difficulty: Medium
- 3 cups baby potatoes, cut in half
- 2 tbsp. salt
- 100g etag, about ½ cup chopped
- 1 tbsp. oil
- 3 tbsp. stoneground mustard
- 1 tbsp. red wine vinegar
- 1 tsp. paprika
- Salt and pepper, to taste
- ¼ cup red onion, thinly sliced
- ½ cup spring onions, chopped
- In a large pot, add potatoes and cover with cold water.
Add salt and stir.
- Place pot over high heat until water is boiling.
- Cook potatoes until fork tender, about 8-10 minutes.
- While the potatoes are cooking, add oil and etag to a pan over medium-low heat.
- Cook for 3 minutes or until etag is slightly crispy and rendered.
- Add etag and any remaining fat/oil to a large bowl.
- Add in the mustard, vinegar, paprika, salt, and pepper.
- Mix until well combined.
- When the potatoes are tender, drain off the water and add the warm potatoes to the dressing.
- Toss until well coated, then add the red and spring onions.
- Serve warm.