fbpx

Dill Potato Salad

Read in Afrikaans

In South Africa, potato salad is a standard. go-to dish at a braai or family gathering. The key to a good potato salad lies in a good balance of creamy, tangy and herbaceous notes. Perfectly boiled potatoes provide a hearty base while the addition of fresh dill elevates it to a whole new level of deliciousness.

The addition of bacon is optional but it combines exceptionally well with the other flavours and provides that extra something. You’ll also notice there are no eggs in this potato salad which might be blasphemy to some but the creaminess of the sour cream makes up for the egg. The one thing that really makes this potato salad extra tasty is that the hot potatoes are steeped in stock for an extra depth of flavour.

It’s easy to prepare, yet elevated enough to wow your guests. Next time you’re in need of a crowd-pleaser, remember this dazzling dish.

Ingredients

  • 4 medium potatoes
  • ½ cup beef stock
  • ½ teaspoon sugar
  • 2 tablespoons white wine vinegar

Potato Salad Dressing

  • 4 slices bacon, chopped (optional)
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 3 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • Salt and pepper

Method

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