Side Servings Archives

Potato recipes

Green potato salad

35 minutes

Avocado recipes

Best-ever guacamole

Cauliflower recipes

Shaved cauliflower salad

30 minutes

Bread recipes

Basic ajeen dough

15 minutes

Biscuit recipes

Herbed parmesan biscuits

15 minutes

Bread recipes

Easy flatbreads

30 minutes

Salad recipes

Pumpkin-and-spelt salad

30 minutes

Brinjal recipes

Moutabal (brinjal spread)

30 minutes

Home-made yoghurt

6–8 hours

Dip recipes

Pea-and-broad bean dip

10 minutes

Indian recipes

Russum

30 minutes

Avocado recipes

Avo potato salad

15 minutes

Avo potato salad

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

2 ripe avocados
¼ cup plain yoghurt
2 T wholegrain mustard
2 T fresh lemon or lime juice
sea salt and freshly ground black pepper, to taste
800 g baby potatoes, cooked until tender and halved
½ red onion, finely chopped
1 t garlic, minced
2 pork rashers, fried and chopped (optional)
2 T fresh herbs (parsley, dill, etc.), finely chopped

Method

1. Mash the avocado well in a large bowl using a fork. Add the yoghurt, mustard, lemon juice, salt and pepper and mix well.

2. Add the cooled potatoes, tossing gently to coat well. Finally add the red onion, garlic, bacon and herbs. Serve warm or cold.

Find the recipe for herb-crusted lamb here.

Find more potatoes recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa

Harissa-roasted cauliflower with white bean purée

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Asian crunch salad

Green potato salad

Best-ever guacamole

Shaved cauliflower salad

Basic ajeen dough

Herbed parmesan biscuits

Easy flatbreads

Pumpkin-and-spelt salad

Moutabal (brinjal spread)

Home-made yoghurt

Pea-and-broad bean dip

Russum

Avo potato salad

Avo potato salad

Ingredients

Method