Potato salad definitely isn’t boring!

Estimated reading time: 5 minutes

Potato salad is a perfect companion for any meal and is a fixture at most braais and on the Sunday lunch table. But it doesn’t always have to be just potatoes and mayonnaise. Check out these delicious variations that almost make potato salad a meal on its own. For these and other delectable and tested recipes, visit www.potatonation.co.za

Potato, charred corn, and red onion salad

The smoky, charred flavours of the corn and peppers make this a next-level potato salad.

Ingredients

• 45 ml Dijon mustard
• 60 ml honey
• 30 ml apple cider vinegar
• 50 ml olive oil
• 5 ml fresh lemon juice
• 2 large potatoes, skin on
• 1 mealie
• 4 sweet peppers
• 2 tomatoes, quartered or sliced
• ½ red onion, thinly sliced
• Chopped parsley, to serve

Directions

1. Put the mustard, honey, vinegar, olive oil and lemon juice into a jar, seal with the lid and shake until all the ingredients are well combined. Refrigerate until ready to use.
2. In plenty of salted boiling water, cook the potatoes until tender, 30 to 40 minutes. Drain, cut into wedges and set aside.
3. Brush the mealie with a little oil and grill on the braai or in a griddle pan until nicely charred, 10 to 15 minutes, then slice off the kernels.
4. Meanwhile, preheat the oven to 200°C. Brush the peppers with a little oil and roast for 30 minutes, turning often, then slice and deseed.
5. To serve, place the potatoes, peppers, mealie kernels, tomatoes and onion in a serving dish and drizzle with the dressing. Sprinkle with the parsley and serve. (Serves 4)

Potato and herb chicken salad

Looks fancy but is super easy to make! Potato salad definitely isn’t boring!

Ingredients

• 4 chicken breasts
• 2.5 ml salt
• 1.5 ml ground black pepper
• 30 ml mustard
• 30 ml mixed fresh herbs (rosemary, parsley, thyme, rocket), roughly chopped
• 30 ml sunflower oil
• 12 small potatoes, skin on or off, halved and cooked
• 200 g broccoli
• 0.25 green cabbage, thinly sliced
• 125 ml olive oil
• 15 ml cumin seeds, toasted and crushed
• 15 ml pumpkin seeds, toasted
• Juice and zest of 1 lemon

Directions

1. Slice the chicken breasts in half horizontally without cutting all the way through. Open out and, using a meat mallet, pound to flatten the chicken breasts slightly. Season with salt and pepper.
2. Mix the mustard and the herbs together and spread all over the chicken. Roll up each breast to form a sausage and secure with toothpicks.
3. Heat the oil in a large frying pan and gently fry the chicken until cooked through. Remove and set aside to rest.
4. Put the potatoes in a serving bowl together with the broccoli and cabbage.
5. Mix the olive oil with the cumin seeds, pumpkin seeds, juice and zest of the lemon. Pour over the salad and toss to combine.
6. Remove the toothpicks, slice the chicken, and serve with the salad. (Serves 4)

Russian potato salad

Great to take along to a friend’s braai or church potluck.

Ingredients

• 2 large potatoes, skin on and roughly chopped
• 60 ml red wine vinegar
• 60 ml olive oil
• 2.5 ml salt
• 1.5 ml ground black pepper
• 2 large Russian sausages, roughly chopped
• 140 ml mayonnaise
• 45 ml Amasi
• 125 ml mixed fresh herbs (dill, parsley and oregano), finely chopped
• 1 spring onion, sliced
• 1 feta round, crumbled

Directions

1. In plenty of salted water, cook the potatoes until tender, 20 to 30 minutes. Drain, place into a large bowl and toss through the vinegar, 10 ml of the olive oil and season with salt and pepper.
2. Heat the remaining oil and fry the Russians until crispy. Drain on a paper towel.
3. In a small bowl, combine the mayonnaise, Amasi and herbs and coat the potatoes with the dressing. Scatter over a few extra chopped herbs and sprinkle with the spring onion and feta. Serve with the fried Russians. (Serves 4)

15-minute potato Caesar salad

A perfect accompaniment to any meal.

Ingredients

• 800 g baby potatoes, cooked and cooled
• 200 g bacon bits
• ½ cup creamy mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp garlic, crushed
• ¼ tsp fine black pepper
• 2 tsp anchovies, finely chopped
• 4 eggs, soft-boiled and halved
• 2 tsp fresh green onion, chopped

Directions

1. Boil the potatoes in salted water until tender. Drain well and allow to cool.
2. Fry the bacon bits until crisp (add 1 to 2 tsp vegetable oil if necessary). Drain well and reserve 1 tbsp of the bacon fat. Allow to cool.
3. For the dressing: In a small bowl combine the mayonnaise, mustard, garlic, black pepper, chopped anchovies and reserved bacon fat and stir well.
4. In a large bowl combine the cooked potatoes and dressing and stir well.
5. Sprinkle the cooked bacon bits and green onion on top and serve. (Serves 4 to 6)

For these and other delicious potato recipes, head over to www.potatonation.co.za