- 06 September 2021
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Braai Slaai (Potato Salad)
1.5 kg baby potatoes
Salt and black pepper
90 ml olive oil, divided
6 slices streaky bacon
2 garlic cloves, very finely chopped
60 ml apple cider vinegar
10 ml brown sugar
2 bunches spring onions
30 ml fresh oregano, more for garnish
Line a plate with paper towel.
Cover potatoes with cold, salted water in a large saucepan.
Bring to the boil, reduce heat and simmer until easily pierced with a knife, 14 to 16 minutes. Drain and cool. Transfer to a bowl and toss with 2 tablespoons of oil.
Meanwhile, cook bacon in a large pan over medium heat until crisp, 5 to 7 minutes. Remove with a slotted spoon.
Use bacon fat and add garlic, vinegar and brown sugar. Whisk in remaining 4 tablespoons of oil. Season with salt and pepper. Transfer to a bowl.
Braai potatoes cut-side down until lightly charred, 2 to 3 minutes. Grill spring onions, turning occasionally, until charred, 4 to 6 minutes. Roughly Chop spring onions.
Add potatoes, spring onions and oregano to bowl with dressing, and toss to coat. Rest for 5 minutes. Sprinkle with bacon, and toss to coat. Season with salt and pepper. Garnish with oregano.
Serve as a side to the braai or even as a dish on its own! Delicious with the Leopard's Leap Chenin Blanc.