Dill Potato Salad

Read in Afrikaans

What makes this potato salad extra tasty is that the hot potatoes are steeped in stock for extra depth of flavour.


4 medium potatoes

½ cup beef stock

½ teaspoon sugar

2 tablespoons white wine vinegar


4 slices bacon, chopped

1 tablespoon fresh parsley, chopped

1 tablespoon fresh dill, chopped

3 tablespoons sour cream

1 tablespoon Dijon mustard

Salt and pepper

Boil the potatoes in their skins until cooked. Heat the stock, sugar and vinegar together. As soon as the potatoes have cooled down enough to hold, peel and cube them and add them to the warm stock. Allow to steep for 30 minutes. To make the dressing, cook the bacon in a pan and then mix with all the other ingredients. Season, pour over the steeped potatoes and gently mix. Serves 4 – 6.

The Gardener