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Salad á la Mama (Selada Banjar) Recipe

Salad á la Mama (Selada Banjar) Recipe

Salad á la Mama (Selada Banjar) Recipe

My first memory of eating Salad á la Mama was at a family reunion when I was about 12 years old. My parents’ house was filled with the most enticing aromas of every herb and spice imaginable, but it was the crunching sounds of the thin potato chips that garnish this salad that lingered in my mind for weeks after I ate it. I’ve since introduced my family’s recipe to countless friends and colleagues who have all fallen madly in love with its luscious, creamy dressing. Imagine cool, crisp lettuce with sweet tomato wedges, cucumber chunks, and a sprinkling of crunchy potatoes, all under a thick drizzling of the Sweet and Savory Dressing, coming together for one velvety, explosive bite.

Ingredients :

    • 1 large potato, peeled
    • Oil for deep-frying
    • Salt for sprinkling
    • 1 large cucumber, peeled and sliced
    • 4 large eggs, hardboiled, shelled, and sliced thinly (for the salad)
    • 1 head iceberg lettuce, sliced into bite-size chunks
    • 2 tomatoes, sliced into thin rounds


    • 8 large eggs hardboiled and shelled (use 5 whole eggs and 3 just the yolks)
    • 5 tablespoons mayonnaise
    • 3 tablespoons dijon mustard
    • 2 tablespoons white vinegar
    • 4 tablespoons sugar
    • 3/4 teaspoon paprika
    • 3/4 teaspoon salt
    • Freshly ground black pepper to taste

Method :

    1. Slice the potato into extremely thin rounds; separate the slices on a non-stick baking pan and pat dry with a paper towel.
    2. Heat the oil in a deep skillet or wok over medium high heat (when you pass your hands over the oil you should feel the heat strongly against your palms). Deep fry one handful of sliced potatoes at a time (be careful, splattering may occur); fry until golden brown and crisp. Drain on paper towels, patting any excess oil with another paper towel then sprinkle lightly with salt. Repeat this step until all the potatoes are fried, set aside.
    3. Cut the cucumber lengthwise in half then into thin slices (half moon shapes) and set aside. Arrange the lettuce, cucumbers, tomatoes, and eggs on serving plates.
    4. To make the Sweet and Savory Dressing, blend together 5 whole eggs plus 3 yolks, mayonnaise, mustard, vinegar, sugar, paprika, salt, and pepper in a food processor blending until smooth and creamy. Drizzle over the salad and top with crunchy potato slices. Serve immediately.