2kg medium 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
Place potato in a large saucepan and cover with cold salted water. 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. 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.
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. Drain on paper towel.
Combine mayonnaise, sour cream and herbs in a bowl with remaining 1 tbs vinegar. Coat potatoes in mayonnaise dressing and scatter with extra herbs, spring onion, feta and chorizo to serve.
1/2 cup loosely packed flat-leaf parsley leaves, plus extra to serve
Baby red vein sorrel leaves, to serve
2 egg yolks, at room temperature
11/2 tbs Dijon mustard
2 tsp lemon juice
3/4 cup (180ml) grapeseed oil
For the mayonnaise, place the egg yolks, mustard and lemon juice in a food processor and whiz to combine. With the motor running, gradually add the oil until combined.
Add a little warm water, 1 tsp at a time, if mayonnaise is too thick. Season to taste and set aside until ready to use.
Place the potatoes in a large saucepan of lightly salted water, bring to the boil over a high heat, then reduce heat to medium and simmer for 20-25 minutes or until potatoes are tender but still firm and not falling apart.
Drain. When cool enough to handle, slice into 1cm-thick rounds.
Meanwhile, place the eggs in a small saucepan, cover with cold water and bring to the boil over a medium heat. Cook for 6 minutes from the boil for soft-boiled, or adjust time to cook to your liking.
Drain and refresh in cold water, then carefully peel the eggs and cut into halves. Set aside.
Place the potato, egg, tomato, ham and cornichon in a large bowl, and gently toss to combine. Add parsley and enough mayonnaise to just coat the salad ingredients. Season to taste and toss gently to combine. Scatter with extra parsley and baby sorrel leaves. Serve immediately
1kg kipfler potatoes, scrubbed and cut lengthways into 1cm-thick slices
2 tbs olive oil
90g (1/4 cup) tamarind paste or purée
70g (1⁄3 cup) brown sugar
125g (1⁄2 cup) thick natural yoghurt
Juice of 1⁄2 lemon
2 celery stalks, trimmed and finely chopped
2 spring onions, white and green parts thinly sliced
30g (1/4 cup) slivered almonds, toasted
1/4 cup shredded mint, plus extra to serve
Preheat a barbecue grill to high. Place the potato in a large bowl and drizzle with the olive oil. Toss until well coated, then season well and toss again. Grill the potato for a minute each side or until charred and tender.
Meanwhile, get your caramel ready. Combine the tamarind, sugar and 60ml (1/4 cup) water in a small saucepan and stir over very low heat until the sugar has dissolved. Increase the heat slightly and bring to a gentle simmer; be careful, the mixture can spit as it starts to bubble. Simmer for 5-7 minutes until the syrup is nice and thick.
Combine the yoghurt and lemon juice in a jug and season well.
Place the celery, spring onion, almonds and shredded mint in a bowl and toss to combine.
Arrange half the potato slices on a serving platter. Dot half the yoghurt mixture and half the tamarind caramel on top, then sprinkle with half the celery mixture. Repeat the layers, then scatter with the extra mint leaves and a sprinkling of salt and serve.
3 large sweet potatoes, peeled and cubed (about 2 lb.)
1 small red onion, thinly sliced into half moons
2 tbsp. extra-virgin olive oil
Freshly ground black pepper
1/2 c. dried cranberries
1/2 c. crumbled feta
1/4 c. freshly chopped parsley
FOR THE DRESSING
2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. honey
1/2 tsp. ground cumin
1/4 tsp. ground paprika
1/4 c. extra-virgin olive oil
Preheat oven to 220°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.
Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.
Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.
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