DINNER IN 35 MINUTES
PANTRY-FRIENDLY
1
Step 1
Boil the potatoes in salted water for 10 to 12 minutes until just tender. Drain and cool.
DINNER IN 35 MINUTES
PANTRY-FRIENDLY
VEGETARIAN · LUNCH
Creamy Potato Salad
Classic creamy potato salad with egg and spring onion. Serves 6 as a side; make ahead for a braai.
Total time35 min
YieldServes 6
DietVegetarian
Shopping9 ingredients
DifficultyEasy
Cook along
Everything you need, in order.
Check ingredients as you gather them, then work through 4 calm, clearly numbered steps.
0 ingredients checked · step 0 done
Ingredients
Tap each item as it reaches your counter.
0/9
Method
4 steps · about 35 minutes total
2
Step 2
Boil the eggs for 10 minutes, cool in cold water, peel and chop.
3
Step 3
Mix the mayonnaise, yoghurt and mustard and season well.
4
Step 4
Gently fold the potatoes, eggs, spring onions and parsley into the dressing. Chill until serving.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Cool the potatoes before adding the dressing so it does not go oily.
Keep it chilled and do not leave it in the sun for more than 2 hours.
A braai classic alongside coleslaw and boerewors.
Good to know
Up to 3 days in the fridge in a covered container.
Waxy potatoes or baby potatoes hold their shape best.
Yes. Use yoghurt, or an olive oil and vinegar dressing.
About this recipe
Creamy potato salad with egg and spring onion is a must at every South African braai. It is easy to make ahead and keeps well in the fridge.
More ideas
Recipes to cook next.
More practical dishes built around familiar ingredients.
