Potato salad in Mzansi is more than a dish. It is a staple at almost every gathering. From funerals and anniversaries to Sunday lunch and family braais, potato salad always finds its place.
It is easy to make and a reliable favourite that never disappoints. There are also some twists to the classic potato salad and alternative ingredients for those who are vegan or allergic to dairy products.
A timeless bowl with many flavours
Chef Pitso Qwabe, founder of Jazz Friends in Eswatini, says adding leeks, radish, celery, and gherkins brings new life to a potato salad. She believes it brings a modern touch, richer aroma, and an exciting flavour profile.
For Qwabe, a whole kernel, cubed cheddar cheese and finely chopped onion also give it an extra lift.
“Potato salad blends well with most herbs. You just have to be flexible and curious to try different condiments for different flavours.”
She adds that her go-to sauce is mayo, dijon mustard and a little condensed milk, finished with vegetable spice and green Tabasco for that yummy factor. Garnish with crispy bacon bits or chopped biltong.
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Get the perfect twang
For private chef Thole Mathe, based in Tshwane, you will never go wrong with lemon and black pepper, fennel herb and fresh parsley. He believes the magic sits in the base, because that is where you build the twang. For him, the dressing is the true heart of the dish.
“Use a good whole grain mustard for texture and a sharp kick, or Miracle Whirl,” he recommends.
Mathe’s potato salad with herbs and spices
- Boil your cubed potatoes in salted water until just tender (15-20 mins). Drain and let cool slightly.
- In a separate bowl, whisk Miracle Whirl, yoghurt, mustard, vinegar, olive oil, smoked paprika, and celery seed.
While potatoes are still warm, pour half the dressing over and gently toss. - Let them absorb as they cool to room temperature.
Once cooled, fold in red onion, celery, dill, parsley, and the remaining dressing. - Season well with salt and pepper.
- Before serving, top with your chosen protein. Crispy chickpeas are lovely. Garnish with radish.
- Chill for at least an hour before serving so the flavours settle beautifully.
Add some drama to zoosh things up
Ntombozuko Machesa from Cape Town, a mother, wife and community builder, says she enjoys doing things with a little extra drama for different tastes.
Ntombozuko’s baby potato salad with a kick
Ingredients
- Baby potatoes, halved and seasoned with the spice of your choice (she used lemon and herb)
- Red onion, finely diced
- Baby rainbow peppers, finely diced
- Boiled eggs, separated into yolk and white
- Sweet baby pepperdew
- Melted butter mixed with crushed chilli garlic
- Dried tomatoes
- Mayonnaise (she uses B Well Vegan)
- Woolworths onion chilli crunch
Method
- Marinate your potatoes with your chosen spice and the melted chilli garlic butter. Bake until soft.
- Separate your boiled egg yolk and cut the egg white into cubes
- Crush the yolk into a bowl and mix with mayonnaise, two tablespoons of onion chilli crunch and two to three tablespoons of pepperdew and its liquid.
- In a pan, fry your red onion with the remaining butter for a few minutes, then add the egg whites, peppers and dried tomatoes.
- Combine the yolk mixture and the egg white mixture with your chilled potatoes and chill again before serving.
- Sprinkle pepperdew on top for garnish and extra flavour
Chef Pumla’s crowd pleaser
Meanwhile, chef and cookbook author Pumla Brook-Thomae from Gqeberha says her potato salad is simple, but bold enough to make you serve with confidence when hosting visitors. She calls this one her crowd pleaser.
“This salad has three elements, and it is a labour of love. Do part of the prep the night before because the flavour becomes even more outstanding,” she says.
Pumla’s sweet and sour curry roast potato salad
Serves 8 to 10
Ingredients
Potatoes
- 1 kg potatoes, peeled and cut into chunks
- 4 tablespoons Extra Virgin Olive Oil
- Veggie sprinkle
- 1 teaspoon curry powder
- 2 teaspoons salt
- Black pepper to taste
- Coriander for garnish
Onions
- 2 large onions, halved and sliced
- 1 tablespoon curry powder
Add ins
- 4 large gherkins, chopped
- 1 medium red pepper, diced
- Half a cup of fresh coriander, chopped
Dressing
- 1 cup tangy mayonnaise
- 3 tablespoons sweet chilli sauce
- One and a half tablespoons fresh lemon juice
- One and a half teaspoons of sugar
Method
- Coat the potatoes with the oil, veggie sprinkle, curry powder, salt and pepper. Roast at 250 degrees until tender.
- Cook the onions with curry powder in a spoon of oil until soft but still with texture.
- Cool both the potatoes and onions before adding the dressing.
- Whisk the dressing ingredients into a thick mixture and pour over the cooled potatoes and onions. Mix well and add the gherkins, coriander and red pepper.
- Garnish with coriander or prepare the day before and finish garnishing just before serving.
Tips
Boiled potatoes also work. Add salt and curry powder to the water.
Red pepper can also be swapped with grated carrots or left out.
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