Tag: salads for braai in south africa

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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.

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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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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.