Category: braai potato salad

#BraaiPear #RoquefortPotatoSalad #HealthyEats #SaladLove #TastyRecipes

This Braai Pear and Roquefort Potato Salad recipe is a delicious and healthy way to enjoy a light lunch or dinner. It’s made with a variety of vegetables, creamy Roquefort cheese, and topped with roasted Braai pears for a unique and flavorful twist.

Ingredients:

• 4 Braai pears, cut in half and roasted
• 2 large potatoes, peeled and cubed
• 1/3 cup Roquefort cheese, crumbled
• 1/2 cup carrots, shredded
• 1/2 cup celery, diced
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Directions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Place Braai pears, cut side down, on the prepared baking sheet. Roast in preheated oven for 20 minutes.
3. Meanwhile, place potatoes in a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes or until potatoes are tender.
4. Drain potatoes and transfer to a large bowl. Add Roquefort cheese, carrots, celery, olive oil, white wine vinegar, parsley, Dijon mustard, and salt and pepper. Mix until combined.
5. Remove Braai pears from oven and let cool for 5 minutes before adding to the potato salad. Mix gently to combine.
6. Taste and adjust seasonings if needed.
7. Serve potato salad warm or chilled.
8. Enjoy!

#BraaiShrimp #MangoSalsa #PotatoSalad #Delicious #Tasty

Braai Shrimp and Mango Salsa Potato Salad

This Braai Shrimp and Mango Salsa Potato Salad is a delicious and easy dish to make. With the combination of shrimp, mango salsa, and potatoes, this salad is sure to be a hit!

Ingredients:

• 1 lb. large shrimp (peeled and deveined)
• 2 lbs. potatoes, cubed
• 1 cup mango salsa
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper

Directions:

1. In a large pot, add the potatoes and enough water to cover them. Bring to a boil and cook until the potatoes are fork tender, about 10 minutes.
2. Drain the potatoes and place in a large bowl. Add the mango salsa, olive oil, red wine vinegar, garlic, salt, and pepper. Stir to combine.
3. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook until they are opaque and cooked through, about 3-5 minutes.
4. Add the cooked shrimp to the bowl with the potato mixture and stir to combine.
5. Transfer the salad to a serving bowl. Serve warm or cold.
6. For a variation, add diced red bell pepper and red onion to the salad.
7. For a creamier dish, add a cup of mayonnaise to the mixture.
8. For a spicy kick, add a tablespoon of hot sauce to the mixture.

#Braai #PotatoSalad #HerbCrèmeFraîche #Delicious #Tasty

This Braai Herbed Crème Fraîche Potato Salad is a delicious and flavorful side dish that is perfect for any summer time gathering. It combines the smoky flavor of braai with the tangy herb crème fraîche for a delicious dish.

Ingredients:

– 2 lbs potatoes, peeled and diced
– 2 tablespoons olive oil
– 2 tablespoons fresh thyme
– 1 small red onion, diced
– 2 cloves garlic, minced
– 2 tablespoons fresh rosemary, chopped
– 1/2 cup crème fraîche
– 2 tablespoons of fresh parsley, chopped
– Salt and pepper, to taste

Directions:

1. Preheat oven to 375 degrees.

2. Place potatoes on a baking sheet and drizzle with olive oil.

3. Sprinkle thyme, rosemary, garlic, and onion over the potatoes.

4. Bake in oven for 25-30 minutes, until potatoes are golden and cooked through.

5. Remove potatoes from oven and let cool.

6. In a large bowl, combine potatoes, crème fraîche, and parsley.

7. Season with salt and pepper to taste.

8. Serve and enjoy!

#BraaiTrout #Watercress #PotatoSalad #HealthyEating #Yummy

This Braai Trout and Watercress Potato Salad is a healthy and delicious meal that is sure to be a hit at any summer cookout. The combination of the smoky, grilled trout and the tangy watercress and potatoes makes for a unique and flavorful dish that is sure to be a hit.

Ingredients:

– 2 Trout Fillets
– 2 Potatoes, peeled and cubed
– 2 bunches Watercress, coarsely chopped
– 2 tablespoons Olive Oil
– 2 tablespoons Lemon Juice
– 2 tablespoons White Wine Vinegar
– 2 cloves Garlic, minced
– 1 teaspoon Dried Thyme
– Salt and freshly ground Black Pepper to taste

Directions:

1. Preheat a grill to medium-high heat.

2. Rub the trout fillets with olive oil then season with salt and pepper.

3. Place the trout fillets on the preheated grill and cook for 4 minutes per side.

4. Meanwhile, place the cubed potatoes in a pot of boiling water and cook for 10 minutes.

5. Remove the potatoes from the heat and strain.

6. In a large bowl, combine the cooked potatoes, watercress, olive oil, lemon juice, white wine vinegar, garlic, and thyme.

7. Season with salt and pepper to taste and toss to combine.

8. Serve the grilled trout with the watercress potato salad. Enjoy!

#BraaiMango #JalapeñoPotatoSalad #SummerSalad #BBQRecipe #GrillRecipe

This Braai Mango and Jalapeño Potato Salad is the perfect summer side dish for your next BBQ. With sweet mango, creamy potatoes, and just the right amount of spice from the jalapeños, it’s sure to be a crowd pleaser!

Ingredients:

– 4 large potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 mango, peeled and diced
– 2 jalapeños, seeded and diced
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 2 tablespoons lime juice
– 1 teaspoon salt
– 1/4 teaspoon black pepper

Directions:

1. Preheat the grill to medium-high heat.
2. Place the cubed potatoes in a large bowl. Drizzle with the olive oil and toss to coat.
3. Place the potatoes on the preheated grill and cook for 10 minutes, flipping halfway through.
4. Meanwhile, in a medium bowl, combine the mango, jalapeños, cilantro, garlic, lime juice, salt, and pepper.
5. When the potatoes are done, transfer them to the bowl with the mango mixture and toss to combine.
6. Serve the salad warm or chilled.
7. Enjoy!
8. Store leftover salad in the refrigerator for up to 3 days.

#BraaiFig #ProsciuttoPotatoSalad #SaladRecipes #FigRecipes #HealthyEating

This Braai Fig and Prosciutto Potato Salad is a simple and delicious side dish that is perfect for any summer gathering. It combines the sweetness of braai figs with the salty flavor of prosciutto and the creamy texture of potatoes to create a salad that your guests will love.

Ingredients:

– 4 large potatoes, peeled and cut into cubes
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 cups braai figs, cut into wedges
– 4 ounces prosciutto, sliced into thin strips
– 2 tablespoons balsamic vinegar
– 2 tablespoons honey
– 2 tablespoons chopped fresh parsley

Directions:

1. Preheat oven to 400°F.

2. Place the potatoes in a large bowl and toss with the olive oil, salt and pepper.

3. Spread the potatoes on a baking sheet and bake for 25 minutes, stirring halfway through.

4. Meanwhile, in a separate bowl, combine the braai figs, prosciutto, balsamic vinegar, honey, and parsley.

5. When the potatoes are done, add them to the bowl with the fig and prosciutto mixture and toss to combine.

6. Serve the salad at room temperature or chilled.

7. Enjoy!

8. Store leftover salad in an airtight container in the refrigerator for up to 3 days.

#Braai #PotatoSalad #RedOnion #Bacon #Glazed

This Braai Balsamic Glazed Red Onion and Bacon Potato Salad is the perfect side dish for your next outdoor gathering. The sweet tang of the balsamic glaze pairs perfectly with the salty bacon and crisp red onions for an irresistible combination of flavors.

Ingredients:

• 2 pounds red potatoes, cut into bite-sized pieces
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 teaspoons sugar
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup finely chopped red onion
• 1/2 cup cooked bacon pieces
• 2 tablespoons chopped fresh parsley

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, toss potatoes with olive oil and spread on a baking sheet.
3. Bake in preheated oven for 15 minutes, or until potatoes are lightly browned.
4. In a small bowl, whisk together balsamic vinegar, sugar, mustard, garlic powder, salt, and pepper.
5. Pour over potatoes and toss to coat. Bake for an additional 15 minutes, or until potatoes are tender.
6. Remove from oven and let cool slightly.
7. In a large bowl, combine potatoes, onion, bacon, and parsley. Pour balsamic glaze over salad and stir to combine.
8. Serve warm or chilled.