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In honor of our Ecuadorian brothers and sisters, I have decided to share this simple but delicious recipe that can be served as a side dish with any baked or grilled fish recipe. It’s a classic Ecuadorian side dish made with a tuber known as “Melloco”, a potato variety similar to our fingerling potatoes that are known to contain high levels of protein, calcium, and carotene. You can use Fingerling Potatoes instead of the original “Melloco” since I’m pretty sure it must be difficult to find in South Florida. Chose this lean potato recipe instead of the regular french fries for less fat and don’t forget to put your grain of rice (or Quinoa) in the aid of the people of Ecuador. Follow this CNN link and find out how you can help the people in Ecuador now!
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Fingerling Potato Salad (Ensalada de Melloco)
Fingerling Potato Salad (Ensalada de Melloco)
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Rating: 5
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Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Boil the potatoes until you can cut them with a fork(make sure you don’t over cook them) about 10- 15 minutes.
  2. Strain and cool down.
  3. Toss with oil, lime juice and scallions and season with salt and pepper to taste.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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