Category: braai potato salad

Braai Potato Salad Ideas – Potato braai – Potato braai recipes – Potato braai sosaties – braai Potato recipe – Potato sosatie braai recipes – Potato braai recipes

Mediterranean Braai Potato Salad – incorporating olives, feta cheese, and a light olive oil dressing with Mediterranean herbs.

Mediterranean Braai Potato Salad

This Mediterranean Braai Potato Salad is a delicious way to incorporate olives, feta cheese, and a light olive oil dressing with Mediterranean herbs into a classic potato salad. It is sure to be a hit at any summer gathering!

Ingredients:

  • 2 pounds of potatoes, peeled and cubed
  • 1/2 cup of pitted black olives, roughly chopped
  • 1/2 cup of feta cheese, crumbled
  • 3 tablespoons of extra-virgin olive oil
  • 2 cloves of garlic, minced
  • 2 tablespoons of lemon juice
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground black pepper

Directions:

  1. Bring a large pot of salted water to a boil over high heat. Add the cubed potatoes and cook for 8-10 minutes, until fork-tender.
  2. Drain the potatoes and rinse with cold water. Transfer to a large bowl and set aside.
  3. To the same bowl, add the chopped olives, crumbled feta cheese, and the olive oil, garlic, lemon juice, oregano, thyme, salt, and pepper.
  4. Mix all the ingredients together until well combined.
  5. Heat a large braai or grill over medium-high heat.
  6. Add the potato salad to the braai and cook for 8-10 minutes, stirring occasionally, until the potatoes are golden and crispy.
  7. Remove the potato salad from the heat and transfer to a serving bowl.
  8. Serve warm or at room temperature.

Bacon and Spring Onion Braai Potato Salad – crispy bacon bits and chopped spring onions added to a creamy potato base.

Bacon and Spring Onion Braai Potato Salad

This tasty and easy-to-make Bacon and Spring Onion Braai Potato Salad is the perfect side dish for your next summer braai. It’s creamy potato base is complimented by the crunch of bacon bits and the freshness of chopped spring onions, making it an all-round crowd pleaser.

Ingredients:

  • 4 potatoes, peeled and cubed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 slices bacon, cut into small pieces
  • 2-3 spring onions, thinly sliced
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Directions:

  1. Place the potatoes in a pot and cover with cold water. Add the salt, bring to a boil and cook for 15 minutes, or until the potatoes are fork tender.
  2. Drain the potatoes and set aside to cool.
  3. Heat the olive oil in a skillet over medium heat. Add the onion and bacon and cook until the onion is softened and the bacon is crisp, about 8 minutes.
  4. In a bowl, combine the potatoes, onion, bacon, spring onions, mayonnaise, sour cream, and Dijon mustard. Season with salt and pepper to taste.
  5. Gently fold the ingredients together until evenly combined.
  6. Transfer the potato salad to a serving bowl and garnish with additional bacon and spring onions, if desired.
  7. Serve the salad chilled or at room temperature.
  8. Enjoy!

Garlic and Herb Roasted Potato Salad – featuring roasted baby potatoes tossed in a mix of garlic, rosemary, and thyme.

Garlic and Herb Roasted Potato Salad

This delicious potato salad is made with roasted baby potatoes tossed in a mix of garlic, rosemary, and thyme. It is a flavorful and simple side dish that is sure to please everyone.

Ingredients:

  • 2 lbs. baby potatoes, washed and cut into quarters
  • 3 cloves garlic, minced
  • 1 sprig rosemary, finely chopped
  • 1 sprig thyme, finely chopped
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup chopped parsley
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400°F.
  2. In a large bowl, combine potatoes, garlic, rosemary, thyme, olive oil, and salt and pepper. Toss to combine.
  3. Spread potatoes onto a baking sheet. Bake for 25-30 minutes, or until potatoes are golden brown and cooked through.
  4. In a medium bowl, whisk together white wine vinegar, parsley, and remaining olive oil. Season with salt and pepper to taste.
  5. Add roasted potatoes to the bowl with the dressing. Toss to coat.
  6. Transfer potato salad to a serving bowl or plate.
  7. Garnish with extra parsley, if desired.
  8. Serve warm or cold.

Spicy Peri-Peri Braai Potato Salad – infused with Peri-Peri sauce, red bell peppers, and a hint of garlic, offering a spicy kick.

Spicy Peri-Peri Braai Potato Salad

This spicy potato salad is full of flavor, with Peri-Peri sauce, red bell peppers, and a hint of garlic. The perfect side-dish for barbecues and potlucks.

Ingredients:

  • 4 large potatoes, peeled and cut into small cubes
  • 1/4 cup olive oil
  • 2 tablespoons Peri-Peri sauce
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup chopped onion

Directions:

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper, and spread out potato cubes.
  2. In a small bowl, mix together olive oil, Peri-Peri sauce, red bell pepper, and garlic. Pour over potatoes and mix to coat.
  3. Bake in preheated oven for 25-35 minutes, or until potatoes are tender and lightly browned.
  4. Meanwhile, in a large bowl, mix together salt and pepper, parsley, and onion.
  5. Remove potatoes from oven and let cool for 5 minutes.
  6. Once cooled, add potatoes to the bowl with the parsley mixture and mix until everything is well-combined.
  7. Serve warm or chilled, and enjoy!
  8. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Traditional South African Braai Potato Salad – classic creamy potato salad with mayonnaise, hard-boiled eggs, and fresh herbs like parsley and chives.

Traditional South African Braai Potato Salad

This classic and creamy potato salad is the perfect accompaniment to any braai. Made with creamy mayonnaise, hard-boiled eggs, and fresh herbs like parsley and chives, this potato salad is sure to be a hit at your next gathering.

Ingredients:

  • 2 pounds potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup mayonnaise
  • 2 hard-boiled eggs, diced
  • 2 tablespoons chives, chopped
  • 2 tablespoons parsley, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions:

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the cubed potatoes, olive oil, and butter. Spread the potatoes on the prepared baking sheet. Bake for 25-30 minutes, or until the potatoes are golden brown and tender.
  3. In a large bowl, combine the cooked potatoes, mayonnaise, hard-boiled eggs, chives, parsley, salt, and pepper. Mix until evenly combined.
  4. Refrigerate for at least 1 hour to allow flavors to combine.
  5. Transfer the potato salad to a serving bowl.
  6. Garnish with additional chopped chives and parsley, if desired.
  7. Serve cold.
  8. Enjoy!

Bacon Baby potato braai salad

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Ingredients:

  • 500g baby potatoes
  • 250g bacon, diced
  • 1/4 cup chives, chopped
  • 1/4 cup spring onion, chopped
  • 1/2 cup mayonnaise
  • 2 tbsp whole grain mustard
  • 1 tbsp capers, drained and chopped
  • 1 tbsp white wine vinegar
  • Salt and pepper to taste

Instructions:

  1. Boil the baby potatoes until they are fork-tender, then drain and let them cool to room temperature.
  2. While the potatoes are cooking, fry the bacon in a pan until crispy.
  3. In a large bowl, mix together the mayonnaise, whole grain mustard, white wine vinegar, salt, and pepper.
  4. Add the cooled potatoes to the bowl and toss them in the dressing until coated.
  5. Add the diced bacon, chives, spring onion, and capers to the bowl and mix everything together.
  6. Chill the salad in the fridge for at least 30 minutes before serving.

Enjoy your updated braai salad with baby potatoes, mayonnaise, bacon, chives, spring onion, capers, and white wine vinegar!

Red Potato Salad

Ingredients   2 1/2 lb.red potatoes, scrubbed and cut into ¾” pieces 1small red onion, chopped 2 tsp.sugar, divided 2/3 c.and 3 tbsp apple cider vinegar, divided Kosher salt Freshly ground black pepper 2/3mayo 2 1/2 tbsp.dijon mustard 1 tbsp.whole grain mustard 2 tbsp.dill Directions In a small bowl add red onion then cover ⅔ […]

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Ingredients

  • 2 1/2 lb.red potatoes, scrubbed and cut into ¾” pieces
  • 1small red onion, chopped
  • 2 tsp.sugar, divided
  • 2/3 c.and 3 tbsp apple cider vinegar, divided
  • Kosher salt
  • Freshly ground black pepper
  • 2/3mayo
  • 2 1/2 tbsp.dijon mustard
  • 1 tbsp.whole grain mustard
  • 2 tbsp.dill

Directions

    1. In a small bowl add red onion then cover ⅔ cup apple cider vinegar, ⅓ cup water, 1 tsp sugar, a heavy pinch of salt and a few cracks of black pepper.
    2. Mix to combine and so that the salt and sugar dissolve and chill. Little onions pickle for at least 20 minutes and up to 24 hours.
    3. Step 2In a large pot of salted boiling water, add potatoes and allow to cook until tender but not falling apart, 12 to 15 minutes. Drain and cool completely.
    4. Step 3In a large bowl whisk together mayo, 3 tablespoons of apple cider vinegar, dijon, whole grain mustard and dill. Season to taste with salt and pepper.
    5. Drain the pickled onions and add them along with the potatoes and celery to the bowl. Toss to coat completely and serve.

Cornichons Braai Potato Salad

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Ingredients

  • 1.5kg kipfler potatoes, scrubbed
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tbs Dijon mustard
  • 2 tbs white wine vinegar
  • 1 tsp caster sugar
  • 1/2 cup (90g) roughly chopped cornichons
  • 1 Asian (red) eschalot, finely chopped
  • 1 bunch dill, fronds picked

Directions

  1. Place potatoes in a large saucepan of cold water.
  2. Cover and bring to the boil over high heat. Cook for 15 minutes or until potatoes are tender, then drain and set aside to cool.
  3. Cut into large pieces and transfer to a large serving bowl.
  4. Transfer to a large serving bowl. Meanwhile, to make the dressing, place the oil, mustard, vinegar, sugar and 1 tsp each salt and pepper in a bowl and whisk to combine.
  5. Add to potato and toss to coat. Add the cornichon, eschalot and dill, and lightly toss to combine.
  6. Serve.

Feta and chorizo braai potato salad

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Ingredients

  • 2kg medium desiree potatoes, peeled, roughly chopped into 5cm pieces
  • 1/4 cup (60ml) red wine vinegar
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 dried chorizo, roughly chopped
  • 1/2 cup (150g) whole egg mayonnaise
  • 2 tbs sour cream
  • 3 cups chopped mixed herbs (we used dill, parsley, mint & oregano), plus extra to serve
  • 1 spring onion, cut into rounds
  • 1 cup (200g) feta, cut into thin slices

Directions

  1. Place potato in a large saucepan and cover with cold salted water.
  2. Bring to the boil over high heat, then reduce heat to a simmer and cook for 25 minutes or until tender when pierced with the tip of a knife.
  3. Drain and cool slightly, then place in a bowl and toss with 2 tbs vinegar and 1 tbs oil. Season and set aside to cool completely.
  4. Meanwhile, heat remaining 2 tbs oil in a non-stick frypan over medium heat. Add chorizo and cook, stirring, for 8-10 minutes until crispy.
  5. Drain on paper towel.
  6. Combine mayonnaise, sour cream and herbs in a bowl with remaining 1 tbs vinegar.
  7. Coat potatoes in mayonnaise dressing and scatter with extra herbs, spring onion, feta and chorizo to serve.

Cucumber and avocado Braai Potato Salad

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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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