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

Puttanesca Braai Potato Salad

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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.

Minty Braai Potato Salad

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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.

Macadamian dill Braai Potato Salad

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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.

Feta, chorizo and braai potato salad

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Ingredients

  • 2kg medium 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.

Piemontaise Braai Potato Salad

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Ingredients

  • 1kg baby potatoes, scrubbed
  • 4 eggs
  • 400g mixed baby heirloom tomatoes, halved
  • 200g sliced ham, torn
  • 6 cornichons, thinly sliced
  • 1/2 cup loosely packed flat-leaf parsley leaves, plus extra to serve
  • Baby red vein sorrel leaves, to serve

MAYONNAISE

  • 2 egg yolks, at room temperature
  • 11/2 tbs Dijon mustard
  • 2 tsp lemon juice
  • 3/4 cup (180ml) grapeseed oil

Directions

  1. For the mayonnaise, place the egg yolks, mustard and lemon juice in a food processor and whiz to combine. With the motor running, gradually add the oil until combined.
  2. Add a little warm water, 1 tsp at a time, if mayonnaise is too thick. Season to taste and set aside until ready to use.
  3. Place the potatoes in a large saucepan of lightly salted water, bring to the boil over a high heat, then reduce heat to medium and simmer for 20-25 minutes or until potatoes are tender but still firm and not falling apart.
  4. Drain. When cool enough to handle, slice into 1cm-thick rounds.
  5. Meanwhile, place the eggs in a small saucepan, cover with cold water and bring to the boil over a medium heat. Cook for 6 minutes from the boil for soft-boiled, or adjust time to cook to your liking.
  6. Drain and refresh in cold water, then carefully peel the eggs and cut into halves. Set aside.
  7. Place the potato, egg, tomato, ham and cornichon in a large bowl, and gently toss to combine. Add parsley and enough mayonnaise to just coat the salad ingredients. Season to taste and toss gently to combine. Scatter with extra parsley and baby sorrel leaves. Serve immediately

Lemony jalapeño and parmesan ‘mayo’ Braai Potato Salad

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Ingredients

  • 1kg baby chat potatoes
  • Juice of 2 lemons
  • 2 preserved lemon quarters, finely chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 2/3 cup (50g) finely grated parmesan
  • 1 cup flat-leaf parsley leaves, finely chopped, plus extra leaves to serve
  • 5 fresh jalapeños, finely chopped
  • 150g feta, thinly sliced
  • 6 baby cucumbers, thinly sliced into rounds

Directions

  1. Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce heat to medium and cook for 15-20 minutes until tender. Drain, cool completely and set aside.
  2. Place lemon juice, preserved lemon, oil and parmesan in a blender and whiz until thick and emulsified.
  3. Transfer to a large bowl and stir through parsley and jalapeño. Season, then stir in potato.
  4. Place feta in a serving bowl and top with potato mixture, baby cucumber and extra parsley to serve.

Braai potato salad with tamarind

Braai Potato Salad with Tamarind is a tantalizing twist on the classic barbecue side dish. This salad combines tender, smoky grilled potatoes with a tangy and slightly sweet tamarind dressing, creating a unique and flavorful accompaniment to any braai. Fresh herbs, crunchy vegetables, and a hint of spice round out the dish, making it a refreshing and exciting addition to your outdoor feasts. Perfect for adding a touch of exotic flavor to your next barbecue, this potato salad is sure to impress and delight your guests.

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Ingredients

  • 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

Directions

  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.

Roasted sweet potato braai salad with chilli mayo

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Ingredients

  • 3 sweet potatoes, cut into thick wedges
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/2 cup (150g) S&W Whole Egg Mayonnaise
  • 2 tbs chilli paste with soya bean oil (available from Asian food shops – substitute chilli jam)
  • Zest and juice of 1 lime (we used a microplane)
  • 1 chorizo, casing removed, thinly sliced
  • 1/4 cup pumpkin seeds, toasted
  • 1 bunch coriander, sprigs picked
  • 2 cups watercress

Directions

  1. Preheat oven to 200°C. Line a baking tray with baking paper and arrange sweet potato in a single layer. Drizzle with oil and season. Roast for 25 minutes or until tender and lightly caramelised.
  2. Meanwhile, to make chilli mayo, place mayonnaise, chilli paste, lime zest and juice in a food processor and whiz until smooth and combined. Season.
  3. Place chorizo in a non-stick frypan over medium-low heat. Cook, tossing frequently, for 4 minutes until crisp and golden.
  4. Arrange sweet potato in a large serving dish. Scatter with chorizo, pumpkin seeds, coriander and watercress. Drizzle with chilli mayo to serve.

Sweet Potato Braai Salad

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Ingredients

  • 3 large sweet potatoes, peeled and cubed (about 2 lb.)
  • 1 small red onion, thinly sliced into half moons
  • 2 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. dried cranberries
  • 1/2 c. crumbled feta
  • 1/4 c. freshly chopped parsley
FOR THE DRESSING
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground paprika
  • 1/4 c. extra-virgin olive oil

Directions

  1. Preheat oven to 220°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper. 
  2. Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
  3. Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper. 
  4. Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.

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Jalapeño Popper Braai Potato Salad

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Ingredients

FOR THE DRESSING

  • 2/3 c. mayonnaise
  • 1/4 c. red wine vinegar
  • 1 tbsp. chopped chives, plus more for garnish
  • 1 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper

FOR THE POTATO SALAD

  • 2 lb. Yukon Gold potatoes, boiled and cut into 1″ pieces
  • 10 slices bacon, cooked and crumbled
  • 2 c. shredded cheddar
  • 2  jalapeños, thinly sliced

DIRECTIONS

  1. Make dressing: In a medium bowl, combine mayo, vinegar, chives, and garlic powder. Season with salt and pepper and whisk to combine.
  2. Make potato salad: In a large bowl, combine potatoes, bacon, cheddar, and jalapeños. Add dressing and stir to combine.
  3. Garnish with more chives before serving.
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