POLOKWANE – We all know that potato salads are a staple at any braai or picnic, but why not try a different spin on it?
What’s for Dinner says this potato salad is great for outdoor entertaining or as a lunchtime/dinnertime treat.
Ingredients
– 1kg baby potatoes
– 1 x KNORR Creamy Garlic and Herb Potato Bake
– 250ml mayonnaise
– 250ml milk
– 1 red pepper, finely chopped (seeded)
– 1 gherkin, chopped
– 45ml chives, chopped
– 1 cup rocket to serve
Method
– Cook the potatoes in their skins in boiling, salted water or steam until tender.
– To make the dressing combine the contents of the KNORR Garlic & Herb Potato Bake sachet with mayonnaise and milk.
– Toss the warm potatoes, red pepper, gherkin, chives and prepared dressing together.
– Arrange on a bed of rocket leaves and serve.
– BETTER FOR YOU TIPS: For a wholesome potato salad use low fat milk instead of full cream. You may also replace 250 ml mayonnaise with 125 ml low fat plain yoghurt and 125 ml mayonnaise
Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard
