Beetroot and Potato Salad Recipe:

This delicious Beetroot and Potato Salad is the perfect side dish for any meal. Boiled potatoes and beetroot slices are combined with a creamy dressing and then garnished with fresh dill for a light and flavorful salad.

Ingredients:

• 2 large potatoes, peeled and diced
• 4-5 small beetroots, peeled and sliced
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• Salt and pepper to taste
• 2 tablespoons fresh dill, chopped

Directions:

1. Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 8-10 minutes until tender. Drain and let cool.
2. In a separate pot, boil the sliced beetroots for 10-12 minutes until tender. Drain and let cool.
3. In a medium bowl, combine the mayonnaise, sour cream, white vinegar, sugar, salt, and pepper. Stir until smooth.
4. In a large bowl, combine the potatoes and beetroots. Pour the dressing over the top and stir until everything is evenly coated.
5. Refrigerate the salad for 1-2 hours.
6. Just before serving, sprinkle the fresh dill on top of the salad.
7. Serve chilled.
8. Enjoy!

Balsamic and Mustard Braai Potato Salad

This hearty, tangy potato salad is the perfect accompaniment for any braai. With the flavors of balsamic vinegar and whole grain mustard, it’s sure to liven up any summer meal.

Ingredients:

• 4 large potatoes, peeled and diced into 1-inch cubes
• 1 red onion, diced
• 1/4 cup balsamic vinegar
• 2 tablespoons whole grain mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley

Directions:

1. Bring a pot of water to a boil over medium-high heat. Add the potatoes and cook for 10-15 minutes or until fork tender. Drain and set aside to cool.
2. In a large bowl, combine the onion, balsamic vinegar, mustard, salt, pepper, and olive oil. Mix until all ingredients are well incorporated.
3. Add the potatoes to the bowl and gently toss to coat. Allow the potato salad to sit for at least 15 minutes so that the flavors can meld.
4. Preheat a grill to medium-high heat. Place the potato salad on the grill and cook for 5-7 minutes, stirring occasionally.
5. Remove the potato salad from the grill and transfer to a serving bowl. Sprinkle with parsley and serve.
6. Enjoy!

Herbed Yogurt Braai Potato Salad

This Herbed Yogurt Braai Potato Salad is a delicious and healthier alternative to traditional potato salad. It’s made with Greek yogurt, fresh herbs, and lemon juice for a light and flavorful dish that will be sure to please.

Ingredients:

• 2 lbs. potatoes, peeled and cubed
• 1/4 cup Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh dill, chopped

Directions:

1. Bring a large pot of water to a boil. Add potatoes and cook until tender, about 12-15 minutes. Remove from heat and drain.
2. In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic powder, salt, and pepper.
3. Add the drained potatoes to the bowl and stir to combine.
4. Add the chopped parsley, chives, and dill to the potato mixture and stir to combine.
5. Cover the bowl and refrigerate for at least one hour.
6. When ready to serve, remove the potato salad from the refrigerator and stir to combine.
7. Serve chilled or at room temperature.
8. Enjoy!

Cheesy Braai Potato Salad Recipe

This Cheesy Braai Potato Salad is a delicious and creamy side dish that is loaded with cheddar cheese, green onions, and a creamy sour cream and mayo dressing. It’s the perfect side to your braai and sure to be a crowd pleaser!

Ingredients:

• 4 potatoes, peeled and cubed
• 1/2 cup cheddar cheese, grated
• 2 green onions, chopped
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons white vinegar
• 1 teaspoon sugar
• Salt and pepper to taste

Directions:

1. Place the cubed potatoes in a large pot of salted boiling water. Boil for 10 minutes or until potatoes are tender.
2. Drain the potatoes and allow to cool to room temperature.
3. In a large bowl, combine the cooled potatoes, cheddar cheese, and green onions.
4. In a separate bowl, whisk together the mayonnaise, sour cream, white vinegar, sugar, salt, and pepper.
5. Pour the dressing over the potato mixture and stir until combined.
6. Refrigerate for at least one hour before serving.
7. Garnish with additional grated cheddar cheese and green onions, if desired.
8. Enjoy!

Vinegar-based Braai Potato Salad is a tangy and light alternative with a vinegar-based dressing, cucumber, and dill. This salad is perfect for summer barbecues and easy to make.

Ingredients:

– 4 large potatoes, boiled and cubed
– 1 cucumber, diced
– 1 onion, diced
– 2 tablespoons of olive oil
– 4 tablespoons of white wine vinegar
– 2 cloves of garlic, minced
– 1 teaspoon of dried dill
– Salt and pepper to taste

Directions:

1. Boil potatoes in a pot of salted water over medium-high heat for 15 minutes.

2. Drain the potatoes and cube them.

3. In a large bowl, combine the potatoes, cucumber, and onion.

4. In a separate bowl, whisk together the olive oil, white wine vinegar, garlic, and dill.

5. Pour the dressing over the potato mixture and mix together until all ingredients are well coated.

6. Season with salt and pepper to taste.

7. Transfer the salad to a serving bowl and refrigerate for 2 hours.

8. Serve chilled. Enjoy!