Braai potato salad with tamarind

Braai potato salad with tamarind

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  • 1kg kipfler potatoes, scrubbed and cut lengthways into 1cm-thick slices
  • 2 tbs olive oil
  • 90g (1/4 cup) tamarind paste or purée
  • 70g (1⁄3 cup) brown sugar
  • 125g (1⁄2 cup) thick natural yoghurt
  • Juice of 1⁄2 lemon
  • 2 celery stalks, trimmed and finely chopped
  • 2 spring onions, white and green parts thinly sliced
  • 30g (1/4 cup) slivered almonds, toasted
  • 1/4 cup shredded mint, plus extra to serve


  1. Preheat a barbecue grill to high. Place the potato in a large bowl and drizzle with the olive oil.
  2. Toss until well coated, then season well and toss again. Grill the potato for a minute each side or until charred and tender.
  3. Meanwhile, get your caramel ready. Combine the tamarind, sugar and 60ml (1/4 cup) water in a small saucepan and stir over very low heat until the sugar has dissolved.
  4. Increase the heat slightly and bring to a gentle simmer; be careful, the mixture can spit as it starts to bubble. Simmer for 5-7 minutes until the syrup is nice and thick.
  5. Combine the yoghurt and lemon juice in a jug and season well.
  6. Place the celery, spring onion, almonds and shredded mint in a bowl and toss to combine.
  7. Arrange half the potato slices on a serving platter. Dot half the yoghurt mixture and half the tamarind caramel on top, then sprinkle with half the celery mixture.
  8. Repeat the layers, then scatter with the extra mint leaves and a sprinkling of salt and serve.

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