Category: braai side dishes

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Ingredients

• 1 1/2 kg (3¼lb) new potatoes or Jersey royals
• 200 g (7oz) half-fat crème fraîche
• 1 tbsp. lemon thyme leaves
• 75 g (3oz) caper berries
• 2 tbsp. rinsed non-pareille capers
• 1½ tbsp extra virgin olive oil
• large handful chopped curly parsley

Directions

1. Cook 1.5kg (3¼lb) new potatoes or Jersey royals in a pan of boiling, salted water for 10-15min until just tender. Drain and cool.
2. In a large bowl, mix together 200g (7oz) half-fat crème fraîche, 1tbsp lemon thyme leaves, 75g (3oz) caper berries, 2tbsp rinsed non-pareille capers, 1½tbsp extra virgin olive oil and a large handful chopped curly parsley.
3. Season, then toss through the potatoes.

The simplicity of this lemon and herb Braai Potato Salad is hard to beat

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Ingredients

• 1 kg (2lb 3½oz) waxy salad potatoes
• Zest and juice of 2 lemons
• 2 tbsp. wholegrain mustard
• 25 ml (1fl oz) olive oil
• A handful each of chopped mint and parsley
• 4 finely sliced spring onions

Directions

1. Halve 1kg (2lb 3½oz) waxy salad potatoes. Put in a large pan of boiling water.
2. Cover, bring back to the boil, then reduce heat and simmer for 8-10min or until just tender.
3. Meanwhile, make a dressing by mixing together the zest and juice of 2 lemons, 2tbsp wholegrain mustard, 25ml (1fl oz) olive oil, plus a handful each of chopped mint and parsley. Season.
4. Drain potatoes, cool, then mix with dressing and 4 finely sliced spring onions.

For more similar awesome braai potato salad recipes click here! more recipes…

For more similar awesome braai potato salad recipes click here! more recipes…

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.