Potato salad with burnt leek ranch dressing

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

"This is not your average potato salad – it features all of my favourite things: smoky sweet pork rashers, charred leeks, and of course potatoes! Cook these green beans on the braai next to the meat to get that delicious smoky char. Vegetarian? Leave the pork rashers out. You’ll still have a super flavourful, rich potato salad." – Khanya Mzongwana

Ingredients

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

Cooking Instructions

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