Braai Top Potato Salad

Name: Braai Top Potato Salad
Total time: 1500 s
Yield: 8 Servings
Cuisine: South African
Ingredients: 1 kg Baby potatoes; 75 ml(5 Tbsp) Olive oil; 15 ml (1 Tbsp) Paprika; 5 ml (1 tsp) Robertson's Aromatic Roast Potato Masterblend; 250 g Streaky Bacon; 200 ml Mayonnaise; TT Salt and Pepper; Foil, enough to cover your braai stand

Zandile Finxa @cook_16030748

Pretoria

Why let a little #loadshedding ruin your party? Get the braai top out and make the best potato salad ever.
#salad #delicious

Zandile Finxa @cook_16030748

Pretoria

Why let a little #loadshedding ruin your party? Get the braai top out and make the best potato salad ever.
#salad #delicious

Saved

Ingredients

25 minutes

8 Servings

1 kgBaby potatoes
75ml(5 Tbsp) Olive oil
15 ml (1 Tbsp)Paprika
5 ml (1 tsp)Robertson's Aromatic Roast Potato Masterblend
250 gStreaky Bacon
200 mlMayonnaise
TT Salt and Pepper
Extra:
Foil, enough to cover your braai stand

Saved

Steps

25 minutes

1

Prepare a braai fire. In a cast-iron pot (or one safe for a braai top), place baby potatoes in salted water. Parboil potatoes for 10 minutes over the braai stand.
2

Drain potatoes and set aside. Line your braai stand with foil and let it warm up.
3

In a bowl, mix together the paprika and herb blend with the olive oil. (For extra flavour, you may add fresh thyme into the mix).
4

Toss the potatoes in the spice and oil mix. Place over the foil-covered braai stand. Lightly brush the bacon with olive oil and place alongside the potatoes. Braai for 10-15 minutes, turn regularly to evenly brown. Chef Tip: DO NOT be tempted to grab the hot bacon off the foil with your fingers. It's tempting but the wait is worth it.
5

Once bacon is crispy and the potatoes are browned, remove from braai using metal tongs or a metal spoon. Chop the bacon into bite sized pieces and place the bacon and potatoes into one bowl. Add in the mayonnaise and toss to combine.
6

Adjust seasoning to taste with salt and pepper. This salad can be eaten fresh off the coals but I prefer it after it has stood at room temperature for a few minutes to just absorb all the flavour in. YUM!