Ingredients

Method

• 1 kg baby potatoes, halved
• 2 cobs sweetcorn
• 2 free-range eggs
• 2 T butter, melted
• 1 T olive oil
• 1 T Cajun seasoning
• sea salt and freshly ground black pepper, to taste
• fresh chives, chopped, to garnish
For the dressing, whisk:
• 1 lemon, zested and juiced
• ¼ cup mayonnaise
• 1 t garlic crushed
• 1 T fresh dill chopped
• 1 T fresh parsley chopped
• 1 t honey
• 1 t wholegrain mustard
• 1 T Cajun seasoning
• 1 T olive oil
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Boil the potatoes in salted water for about 15 minutes until just tender. Drain well and allow the steam to evaporate.

2.Meanwhile, boil the sweetcorn for 20 minutes and the eggs for 8 minutes. Cool the eggs, peel and chop roughly.

3.Combine the melted butter, olive oil and Cajun seasoning. Toss the potatoes in the mixture until evenly coated.

4.Arrange the potatoes on a lined baking tray and roast at 200°C for 20 minutes, turning halfway, until golden and crisp. Allow to cool slightly.

5.Heat a griddle pan or braai until hot. Char the sweetcorn all over, then slice the kernels from the cobs.

6.Fold the chopped egg into the dressing. Add the potatoes and sweetcorn, gently tossing until lightly coated while keeping the crispy potato edges intact.

7.Garnish with fresh chives and serve warm or at room temperature.

Cook’s note: For extra smoky flavour, braai the sweetcorn instead of cooking it on a griddle pan. If you’d like to make the salad more substantial, crispy chorizo or bacon makes a delicious addition.

Find more potato salad recipes here. 

Food assistant: Courtney Earle
Videographer: Trevor Kunene
Editor: Romy Wilson

Extracted with permission from Love & Lobola: A Modern African Romance Told in Recipes and Rituals by Neo Nontso, published by Quivertree Publications.