Tag: potato salad recipe braai

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Ingredients

• 3 pounds new potatoes, halved
• 1 1/2 teaspoons kosher salt, divided
• 4 ounces fresh snow peas or sugar snap peas
• 3 tablespoons coarse-grained Dijon mustard
• 3 tablespoons fresh lemon juice
• 1 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup olive oil
• 1 cup loosely packed fresh herbs (such as basil, chives, mint, and dill), coarsely chopped

Braai Salad Directions

1. Bring potatoes, water to cover, and 1 tsp. salt to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 10 to 15 minutes or until tender; drain. Cool 30 minutes.
2. Cook snow peas in 2 cups boiling water in a medium saucepan over medium-high heat 1 minute or until crisp-tender; drain, pressing between paper towels. Cut peas into 1/2-inch pieces. Cover with plastic wrap, and chill until ready to use.
3. Whisk together mustard, next 3 ingredients, and remaining 1/2 tsp. salt in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth.
4. Gently toss together potatoes and 1/2 cup dressing in a large bowl, and let stand 30 minutes. Just before serving, gently stir in peas, herbs, and remaining dressing. Add salt and pepper to taste.

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Ingredients

• 5 pounds Yukon gold potatoes
• 4 large hard-cooked eggs, peeled
• 1 tablespoon table salt
• 1 cup plus 2 Tbsp. mayonnaise
• 1 cup sweet salad cube pickles, drained
• 1/2 cup chopped red onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup yellow mustard
• 1 (4-oz.) jar diced pimiento, drained
• 2 tablespoons seasoned rice wine vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1 to 2 jalapeño peppers, seeded and minced
• 1 to 2 tsp. celery salt
• 4 drops of hot sauce
• 1/2 teaspoon smoked paprika

Braai Salad Directions

1. Cook potatoes in boiling water to cover 20 minutes or until tender; drain and cool 15 minutes. Peel potatoes, and place in a large bowl.
2. Add eggs, and chop mixture into bite-size pieces. Sprinkle with salt; toss to coat.
3. Stir together mayonnaise and next 13 ingredients; gently stir into potato mixture. Sprinkle with paprika; add black pepper to taste.
4. Serve immediately, or cover and chill up to 2 days.

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Ingredients

• 3 pounds baby red potatoes, cut in half
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 cup mayonnaise
• 1/4 cup chopped fresh parsley
• 1/4 cup white balsamic vinegar*
• 2 teaspoons sugar
• 2 teaspoons Dijon mustard
• 1 cup thinly sliced red onion
• 4 ounces crumbled blue cheese
• 6 bacon slices, cooked and crumbled

Directions

1. Preheat grill to 200° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet.
2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes.
3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.
4. Balsamic vinegar may be substituted but will darken the color of the dressing.

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This simple Braai Potato Salad recipe uses just three ingredients.

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Ingredients

• 1 (2½ lb) new potatoes
• 15 (½oz) butter
• A bunch freshly chopped chives

Directions

1. Take 1.1kg (2½ lb) new potatoes. Cut any large ones in half. Simmer in boiling water for 20 25min or until just tender. Drain well.
2. Put into a bowl with 15g (½oz) butter and a bunch freshly chopped chives. Season and toss well before serving. To serve: melt butter in a large pan. Add chives and potatoes and season. Toss to coat, then tip into a serving dish.

Use waxy salad potatoes for this hot potato and pepper Braai Potato Salad.

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Ingredients

• 300 g (11oz) waxy salad potatoes, thinly sliced
• 1 tbsp. olive oil
• 1 each red and yellow pepper, halved, deseeded and cut into thin strips
• 150 g (5oz) spring onions, thickly sliced
• Large handful curly parsley, roughly chopped

Directions

1. Bring a large pan of lightly salted water to the boil. Cook potato slices for 4min. Drain.
2. Heat oil in a large frying pan and fry the potatoes and peppers for 3min, tossing occasionally. Add spring onions and fry for another 3min. Season, stir in parsley and serve.

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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.

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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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