One of my favourite accompaniments to a braai AKA BBQ is a creamy potato salad. While the traditional potato salad is delicious, I like to change things up a bit and this deli style potato salad does just that.
It is still creamy but has the added tang of capers and crunch of mild spring onions.
Let’s get cooking…
Start by boiling the potatoes in salted water until just tender.
While the potatoes are boiling, in a large bowl mix together all the remaining ingredients except the eggs.
When the potatoes are cooked, drain them well and allow to steam and cool down for 15 minutes. Once cooled slightly toss with the mayonnaise dressing and top with the boiled eggs.
Ingredients
3 large potatoes, diced and boiled until fork tender
1 tblsp capers, chopped
3 spring onions, finely chopped
¼ bell pepper, finely diced
4-6 tblsp mayonnaise
2 tblsp plain greek yoghurt
1 tsp dried dill, 1 tblsp fresh dill
1 tsp dried parsley, 1 tblsp fresh parsley
1 tsp paprika
½ tsp Dijon mustard
Salt
Pepper
2 boiled eggs, quartered
Directions
- Boil potatoes in salted water until just tender.
- While the potatoes are boiling, in a large bowl mix together all the remaining ingredients except the eggs.
- When the potatoes are cooked, drain them well and allow to steam and cool down for 15 minutes. Once cooled slightly toss with the mayonnaise dressing and top with the boiled eggs
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