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Potato salad recipes

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Braai recipes

Hot honey and mustard braaied salmon

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Coal-roasted potato salad

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Braaied potato salad

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Roasted potato salad

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Potato salad with granola sprinkle

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Easy leftover potato salad

15 minutes

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Potato salad with burnt leek ranch dressing

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Green Nicola potato salad

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Sweetcorn potato salad

Potato salad

Sweetcorn potato salad

30 minutes

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Sweetcorn potato salad

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

700 g pack Woolworths microwave baby potatoes with garlic butter
2 t Woolworths Cape Malay curry spice
sea salt and freshly ground black pepper, to taste
2 T olive oil
2 cobs sweetcorn, kernels removed
1 head radicchio (or use Woolworths’ Italian salad leaf mix)
10 g coriander
1 red onion, thinly sliced

For the coconut-and-coriander dressing:

½ can coconut milk
1 lime, juiced
15 g coriander
1 green chilli, chopped
salt, to taste

Method

1. Preheat the oven to 220°C. Cook the potatoes according to package instructions. Place on a baking tray with the butter from the pack and gently squash using the back of a fork. Sprinkle with the Cape Malay spice, salt and drizzle with olive oil. Roast for 20 minutes or until crispy and golden.

2. To make the dressing, place all the ingredients into a blender and blend until smooth. Spread the dressing onto a large platter just before assembling the salad.

3. Scatter the potatoes and remaining ingredients onto the dressing. Serve warm.

Find more salad recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Claire-Ellen Van Rooyen