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By Citizen Reporter

Journalist


Countdown to Christmas: Two delicious South African potato salad recipes

What is gammon without a traditional potato salad? These classic dishes will have the whole family coming back for more.


Every South African lunch or dinner table should have a potato salad on it when there’s a braai, or at Christmas time.

It’s an age-old tradition that has been around for centuries.

That being said, just because it’s an old tradition, it doesn’t mean that your potato salad recipe has to be old as well. There are still some tweaks you can make to spice it up and give it a little oomph.

We found two classic South African potato salad recipes that will take you down memory lane this festive season.

ALSO SEE: Countdown to Christmas: The lazy Makoti’s chocolate brownie trifle

Condensed milk potato salad recipe

Ingredients

  • 1.5 kg potatoes (I use the small Mediterranean ones)
  • ½ cup mayonnaise (I use Hellmann’s because that’s what my mom always used)
  • ¼ cup condensed milk
  • ½–1 tsp mustard powder (to taste)
  • ½ red onion, finely chopped
  • 4 radishes, thinly sliced (optional)

Method

  1. Boil the potatoes for 20 minutes until cooked but not mushy. Leave to cool, then remove the skins.
  2. Cut each potato into 3 pieces and set aside.
  3. Mix the mayonnaise, condensed milk, mustard powder and onion and pour over the potatoes. Garnish with the radishes.

*This recipe was found on taste.co.za

Old-fashioned potato salad

Ingredients

  • 8 large potatoes peeled and cubed
  • 4 spring onions, finely chopped
  • 60 ml curly parsley, finely chopped
  • 3 medium eggs
  • 125 ml Knorr light yoghurt and herb salad dressing
  • 125 ml mayonnaise

Method

  1. Boil the potatoes in salted water until tender then drain and set aside to cool down (be careful not to over boil the potatoes otherwise you will have a mushy salad).
  2. In the meantime boil the eggs until just hard boiled (approx. 8 minutes) then carefully remove from the water and allow to cool then remove the shell and slice into quarters.
  3. In a large bowl, combine the spring onions, parsley, Knorr Light Yoghurt, Herb Salad Dressing and mayonnaise and gently stir in the eggs.
  4. Add the potatoes and stir gently to coat and combine.
  5. Transfer to a serving bowl.

*This recipe was found on whatsfordinner.co.za

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