Category: braai potato salad

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Ingredients

• 2kg. small red potatoes
• salt and pepper
• 1/4 c. dry white wine
• 1/2 c. low-fat buttermilk
• 1/4 c. light mayonnaise
• 1 tbsp. Dijon mustard
• 1 c. packed fresh basil leaves
• chopped fresh chives

Directions

1. In 8-quart saucepot, place potatoes and enough cold water to cover by 2 inches. Cover and heat to boiling on high. Add 1 teaspoon salt.
2. Cover and reduce heat to medium-low; simmer 8 to 10 minutes or until tender. Drain well and transfer to large bowl.
3. To bowl with potatoes, add wine and 1 tablespoon lemon juice. Toss gently until well mixed. Cool to room temperature.
4. Prepare dressing: In large measuring cup, with wire whisk, stir buttermilk, mayonnaise, mustard, 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and remaining 3 tablespoons lemon juice until well blended. (Dressing can be made up to 3 days ahead. Cover and refrigerate.)
5. To bowl with potatoes, add dressing and basil. Toss gently until evenly coated. Garnish with chives.

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Ingredients

• 1kg. baby red and gold potatoes, scrubbed
• Kosher salt
• Pepper
• 250g. crème fraîche, at room temp
• 1 tbsp. Dijon mustard
• 2 tbsp. fresh lemon juice
• 3 scallions, thinly sliced, plus more for topping
• 3/4 c. packed fresh basil, thinly sliced, plus more for serving

Directions

1. Place potatoes in large pot and add enough water to cover by 2 inches. Bring to a boil. Add 1 tablespoon salt, then reduce heat and gently simmer until tender, 12 to 15 minutes.
2. Drain and run under cold water to cool slightly, then spread out to dry. When cool enough to handle, cut potatoes in half.
3. In large bowl, whisk together crème fraîche, mustard, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add potatoes and gently toss to coat, then fold in scallions and basil. 
4. Let sit 30 minutes or refrigerate up to overnight. Sprinkle with additional scallions and basil before serving.

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Ingredients

• 1.5KG. Yukon gold potatoes, peeled and cut into 1″ chunks
• 3/4 c. Greek yogurt
• 3 tbsp. extra-virgin olive oil
• 2 tbsp. grainy mustard
• 4 stalks celery, thinly sliced
• 1/2 c. cornichon pickles, drained and thinly sliced
• 1/2 small red onion, very thinly sliced
• 5 large hard-cooked eggs, coarsely chopped
• 1/4 c. finely chopped parsley

Directions

1. To a large saucepot of salted water, add potatoes. Partially cover; heat to boiling on high. Reduce heat to maintain simmer. Cook 12 to 15 minutes or until potatoes are tender.
2. Drain well; let cool 10 minutes.
3. Meanwhile, in a large bowl, stir yogurt, oil, mustard, and 1 teaspoon each salt and pepper. Add potatoes to dressing; toss until well-coated.
4. Fold in celery, pickles, and red onion.
5. Then gently fold in eggs and parsley. Serve immediately or refrigerate, covered, up to 1 day.