Tag: vegan braai recipe ideas

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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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For more similar awesome braai potato salad recipes click here! more recipes…

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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Ingredients

• 1kg. baby red and gold potatoes, scrubbed
• Kosher salt
• Pepper
• 250g. crème fraîche, at room temp
• 1 tbsp. Dijon mustard
• 2 tbsp. fresh lemon juice
• 3 scallions, thinly sliced, plus more for topping
• 3/4 c. packed fresh basil, thinly sliced, plus more for serving

Directions

1. Place potatoes in large pot and add enough water to cover by 2 inches. Bring to a boil. Add 1 tablespoon salt, then reduce heat and gently simmer until tender, 12 to 15 minutes.
2. Drain and run under cold water to cool slightly, then spread out to dry. When cool enough to handle, cut potatoes in half.
3. In large bowl, whisk together crème fraîche, mustard, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add potatoes and gently toss to coat, then fold in scallions and basil. 
4. Let sit 30 minutes or refrigerate up to overnight. Sprinkle with additional scallions and basil before serving.