Tag: potato salad recipe braai

Crispy and golden Roast Potatoes!

Ingredients:


-3 large potatoes
-3 tablespoons olive oil
-2 teaspoons garlic powder
-1 teaspoon smoked paprika
-1 teaspoon dried oregano
-1 teaspoon dried thyme
-Salt and freshly ground black pepper

Instructions:

1. Preheat your braai to medium-high heat.

2. Peel and cut the potatoes into cubes.

3. Place the potatoes into a large bowl and add the olive oil, garlic powder, smoked paprika, oregano, thyme, salt, and pepper. Toss everything together until the potatoes are evenly coated.

4. Place the potatoes onto the preheated braai and cook, turning occasionally, until the potatoes are golden brown and crispy on the outside and fluffy on the inside, about 15-20 minutes.

5. Serve the roast potatoes hot with your favorite side dishes. 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.

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.

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.

Braai Potato Salad with Sweet Pickles

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Ingredients

  • 2 kg baking potatoes
  • 2 1/2 teaspoons salt, divided
  • 1 cup mayonnaise
  • 1 tablespoon spicy brown mustard
  • 3/4 teaspoon pepper
  • 3 hard-boiled eggs, grated
  • 1/3 cup sweet pickles

Braai Salad Directions

  1. Cook potatoes in boiling water to cover and salted with 1 teaspoon salt 40 minutes or until tender; drain and cool 10 to 15 minutes.
  2. Stir together mayonnaise, mustard, pepper, and remaining 1 1/2 teaspoons salt in a large bowl.
  3. Peel potatoes, and cut into 1-inch cubes. Add warm potato cubes, grated eggs, and pickles to bowl and gently toss with mayonnaise mixture. Serve immediately, or, if desired, cover and chill.

Instant Pot Braai Potato Salad

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Ingredients

  • 1 cup water
  • 1KG Yukon Gold potatoes, unpeeled and cut into 1-in. cubes (about 6 cups)
  • 4 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped celery (from 1 stalk)
  • 1/4 cup chopped cornichons
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh dill

Braai Salad Directions

  1. Pour water into a programmable pressure multicooker (such as Instant Pot). Place potato cubes in a steamer basket, and place inside cooker.
  2. Place eggs on top of potatoes. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position.
  3. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 3 minutes. (It will take 15 to 20 minutes for cooker to come up to pressure before cooking begins.)
  4. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker.
  5. Remove potatoes and eggs from cooker. Gently transfer eggs to a bowl filled with ice water. Let potatoes and eggs stand until cool enough to handle, about 5 minutes.
  6. While potatoes and eggs cook, whisk together mayonnaise, mustard, vinegar, salt, celery seeds, and pepper in a large bowl. Place in refrigerator until ready to use.
  7. Add warm potatoes to mayonnaise mixture in bowl; toss gently to coat. Stir in chopped celery, cornichons, chives, and dill. Peel cooled eggs, and chop; gently stir into potato mixture. Serve warm or at room temperature.
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