Ingredients

Method

• 800 g Woolworths medium potatoes, peeled and quartered
• 1 sachet Woolworths chicken liquid stock concentrate, diluted with water
• 60 g Woolworths mild dill gherkins, roughly chopped
• 2 spring onions, thinly sliced
• 1 celery stick, roughly diced
• 60 g Woolworths pitted green Manzanilla olives, halved
• 2 T capers
• 2 T fresh chives, finely chopped
• 50 g Woolworths BBQ smoked pork bacon biltong, chopped
For the dressing:
• 2 T Woolworths German mustard
• 1 T wholegrain mustard
• 1 T white wine vinegar
• 3 T extra virgin olive oil
• sea salt, to taste
• freshly ground black pepper, to taste

Method

Ingredients

1. Boil the potatoes in the chicken stock until tender, about 12–15 minutes. Drain and allowto cool slightly.

2. To make the dressing, whisk together German mustard, wholegrain mustard, vinegar, olive oil, salt, and black pepper.

3. In a large bowl, combine the warm potatoes with the gherkins, spring onions, celery, olives and chives. Pour over the dressing and toss to coat.

4. Top with BBQ smoked bacon biltong before serving. Serve warm or at room temperature.

Photography: Jan Ras
Videography: Kaylene Sauls
Recipes and production: Abigail Donnelly
Food assistant: Bianca Jones

more biltong recipes

Woolworths’ smoked and chilli smoked bacon biltong is available in 100 g packs. As part of Woolworths’ Kinder to Sows initiative, you can trust that this product is crafted with quality and care. Whether you're snacking or adding flavour to dishes, get yours in store or online.

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