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  • Philip Munda

Potato Salad

People all over the world have been putting meat on fire and enjoying it together for centuries; it just so happens that South Africans have perfected the art. The humble boerewors is truly one of our greatest creations and very few "saffers" can resist the telltale smell of charcoal and meat that wafts through the roads almost weekly. This potato salad is the perfect side to complete any sunny Sunday afternoon braai.

Time: 1 hour

Serves: 6-8 People

Difficulty: Easy


  • 9-10 Medium Potatoes

  • 6 Eggs

  • 1/4 Cup White vinegar

  • 1 small clove garlic

  • 1 Cup Mayo

  • 2 Tsp Paprika

  • 50g Parsley

  • 1 Tsp Dijon Mustard

  • Spring Onions for garnish (optional)

  • Salt & Pepper


  1. Wash the potatoes well and cut into equal chunks about 2-3cm thick. Add to a pot of salted water then place over a high heat and allow to come to a boil before reducing to a simmer until for tender.

  2. While the potatoes are boiling; hard boil the eggs and then flush under cold water and peel

  3. Drain the potatoes and immediately grate the garlic clove and pour the vinegar over the hot potatoes and allow them to cool

  4. Grate the eggs using the coarse side of a grater over the eggs before adding the mayo, paprika, mustard and chopped parsely. Mix it all together and season to taste

  5. If using spring onions slice them in diagonal 1cm pieces and sprinkle over the salad

Happy Cooking!


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