Potato Salad Done 4 Ways

Potato salad is a classic at any braai. Why not mix it up this festive season by trying out different versions of this trust old favourite?

Level

Beginner

Category

  • Salads

Cooking Methods

  • Boiling

Serves

8

Prep Time

25 minutes

Cooking Time

20 minutes

Ingredients

  • 1kg potatoes, peeled and cubed

For the Classic Potato Salad:

  • 250ml (1 cup) mayonnaise
  • 125ml (1/2 cup) plain double thick yoghurt
  • 60ml (1/4 cup) wholegrain mustard
  • 1 small garlic clove, minced
  • Zest and juice of 1 lemon
  • 4 eggs, boiled to taste
  • Parsley, to garnish
  • Salt and pepper, to taste

For the Jalapeño and Bacon Potato Salad:

  • 250ml (1 cup) cream cheese
  • 125ml (1/2 cup) plain double thick yoghurt
  • 1 small clove garlic, minced
  • Zest and juice of 1 lime
  • 60ml (1/4 cup) jalapeños, chopped
  • 250g diced bacon, pan fried
  • 2 spring onions, thinly sliced
  • Salt and pepper, to taste

For the Cheesy Pesto Potato Salad:

  • 250ml (1 cup) plain double thick yoghurt
  • 2 small ripe and ready avocados, peeled and pitted
  • 1 small clove garlic, minced
  • Zest and juice of 2 limes
  • 20g coriander, roughly chopped
  • 45ml (3 Tbsp) almonds, chopped and toasted
  • Salt and pepper, to taste

For the Avocado, Lime and Coriander Potato Salad:

  • 125ml (1/2 cup) mayonnaise
  • 2 small ripe and ready avocados, peeled and pitted
  • 1 small clove garlic, minced
  • Zest and juice of 2 limes
  • 20g coriander, roughly chopped
  • 45ml (3 Tbsp) almonds, chopped and toasted
  • Salt and pepper, to taste

Directions

  1. Place the cubed potatoes into a pot with salted water and place on a medium heat with the lid on. Boil for about 15-20 minutes or until al dente.
  2. Drain the water and allow to cool completely before mixing with your flavourings.
  3. For the Classic Potato Salad:

    1. Combine the mayonnaise with the yoghurt, mustard, garlic, lemon zest and juice and season to taste.
    2. Gently mix the sauce with your cooked potatoes and garnish with boiled egg and parsley.
    3. For the Jalapeño and Bacon Potato Salad:

      1. Combine the cream cheese with the yoghurt, garlic, lime zest and juice.
      2. Mix well and season to taste. Gently mix this sauce with your cooked potatoes. Garnish with jalapeños, bacon bits and spring onion.
      3. For the Cheesy Pesto Potato Salad:

        1. Combine the yoghurt with the ricotta, garlic, lemon zest and juice, and basil pesto.
        2. Season to taste and gently mix the sauce with your cooked potatoes. Garnish with your cubed cheese and cherry peppers.
        3. For the Avocado, Lime and Coriander Potato Salad:

          1. Place the mayonnaise, avocado, garlic and lime zest and juice into a blender and blend until you have a smooth sauce.
          2. Season to taste. Gently mix the sauce with your cooked potatoes and garnish with black pepper, fresh coriander and almonds.

Notes

Enjoy a vegan potato salad with the Food Lover’s Mayonnaise which is vegan-friendly, or the B-Well Vegan-friendly mayonnaise.  (*Remember that eggs and yoghurt are not vegan, so you will need to leave those out.)