Potato salad with burnt leek ranch dressing

Potato salad with burnt leek ranch dressing

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  • 8
  • Easy
  • 15 minutes
  • 25 minutes

"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


  • 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


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A post shared by Woolworths TASTE Magazine (@wwtaste)

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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