Ingredients

Method

• 400 g large potatoes, diced
• 1⁄3 cup canola oil
• 100 g green beans, trimmed
• 400 g Woolworths pork rashers
For the ranch dressing:
• 4 T mayonnaise
• 4 T sour cream
• 1 t garlic powder
• 5 g parsley, finely chopped
• 40 g gherkin slices, diced
• 100 g leeks, cut into 2 cm pieces
• sea salt and freshly ground black pepper, to taste
• 80 g Manzanilla olives, pitted
• 4 T extra virgin olive oil

Method

Ingredients

1 Boil the potatoes for 8–10 minutes, or until tender. Drain and set aside. Heat a pan and add a third of the canola oil. Fry the pork rashers on both sides until golden brown. Cut into chunks and set aside.

2 Heat a grill until smoking hot. Rub the green beans with a little canola oil and place on the hot grill. Char for 4–5 minutes. Set aside.

3 To make the ranch dressing, place the mayonnaise, sour cream, garlic powder, parsley and gherkin in a bowl. Heat a pan, add the leeks and char all over. Add a little oil and fry for 5 minutes until softened. Add to the dressing and combine.

4 Place all the ingredients and the olives in a bowl or on a platter and roughly toss together. Serve immediately.

Find more potato salad recipes here.

Videography: Romy Wilson 
Photography: Shavan Rahim
Food assistant: Leila-Ann Mokotedi

 

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A post shared by Woolworths TASTE Magazine (@wwtaste)