Category Archives: Braai Potato Salad Ideas

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Ingredients

• 1kg baby potatoes
• ¼ cup dill sprigs, roughly chopped
• 2 tbs apple cider vinegar
• 1 tbs Dijonnaise
• 3 tsp honey
• ½ cup olive oil
• 1 large cucumber, halved, seeded, diagonally sliced
• 1 large avocado, destoned, sliced
• 100g bag baby spinach
• 4 spring onions, sliced
• Mint leaves, to serve

Directions

1. Place potatoes in a large saucepan and cover with cold water.
2. Bring to the boil over high heat. Simmer for 8 minutes or until just tender. Drain.
3. Meanwhile, combine dill, vinegar, mustard and honey with half the oil in a food processor until smooth.
4. Heat a chargrill pan over high heat.
5. Thickly slice potatoes and combine in a bowl with remaining oil. Season.
6. Cook potato on chargrill for 2 minutes each side or until golden.
7. Combine potato, cucumber, avocado, spinach and onion on a platter.
8. Drizzle dressing over and garnish with mint leaves to serve.

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Ingredients

• 1kg baby potatoes
• 100ml olive oil
• 1 large red onion, finely chopped
• 1 garlic clove, chopped
• 1 long red chilli, seeds removed, finely chopped
• 50g anchovy fillets in oil, drained
• 1/4 cup semi-dried tomatoes, chopped
• 2 tablespoons pitted black olives, chopped
• 2 tablespoons baby capers, rinsed, drained
• 1 cup flat-leaf parsley leaves, finely chopped
• 1/2 cup (40g) shaved parmesan

Directions

1. Cook potatoes in boiling salted water for 8-10 minutes or until tender. Cool.
2. Meanwhile, heat oil in a frypan over medium heat. Cook onion, garlic and chilli, stirring, for 5 minutes until softened. Add anchovies and cook, stirring, for 1-2 minutes until anchovies dissolve. Add tomatoes, olives and capers, then cook for 1-2 minutes until warmed through.
3. When cool enough to handle, peel the potatoes and chop into 3cm pieces. Place potatoes in a bowl with the onion mixture and parsley, then toss well to combine. Top with parmesan and serve.

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Ingredients

• 800g small potatoes (a waxy variety such as kipfler, pink eye or nicola)
• 1/2 bunch mint, leaves torn
• 1/4 bunch flat-leaf parsley, leaves torn

MINT DRESSING

• 2 tsp dried mint
• 1/2 tsp ground cumin
• 1/2 tsp salt flakes, plus extra, to serve
• Juice of 1/2 lemon
• 200g creme fraiche

Directions

1. For the dressing, combine the dried mint, cumin, salt, lemon juice and creme fraiche. Chill, the longer the better, until ready to serve.
2. Cook the potatoes in a large saucepan of boiling, salted water for 10 minutes or until tender.
3. Drain, then place back into the warm, dry pan to dry and cool for 15 minutes.
4. Cut the potatoes as you like (or leave whole if they’re small).
5. When cooled to room temperature, toss gently with the dressing until nicely coated.
6. Scatter on the fresh herbs, finish with a sprinkle of salt and serve.

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Ingredients

• 1kg kipfler potatoes, scrubbed
• 1/3 cup (80ml) extra virgin olive oil
• 1 cup (70g) sourdough breadcrumbs
• Finely grated zest of 1 lemon
• 6 slices round pancetta
• 2 cups watercress, leaves picked

MACADAMIA AND DILL PESTO

• ½ cup (75g) toasted macadamias
• 1 bunch dill, fronds picked
• 1 bunch flat-leaf parsley, leaves picked
• 1/3 cup (25g) finely grated parmesan
• Finely grated zest and juice of 1 lemon
• ½ cup (125ml) extra virgin olive oil
• 1 garlic clove, crushed

Directions

1. For the macadamia and dill pesto, whiz all ingredients in a food processor. Season and chill.
2. Place potatoes in a saucepan and cover with cold water. Bring to the boil. Reduce heat to medium-low and cook for 15 minutes or until tender. Drain and refresh. Cut into large pieces and place in a bowl.
3. Heat oil in a frypan over medium heat. Add breadcrumbs and cook, stirring, for 8 minutes or until crisp.
4. Remove from heat. Add lemon zest and freshly ground black pepper.
5. Place pancetta in a non-stick frypan over medium heat and cook, turning once, for 6-7 minutes or until crisp. Cool, then roughly crumble.
6. Add pesto to potato and toss to coat. Transfer to a serving bowl and scatter with breadcrumbs, pancetta and watercress.

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