Potato salad

Potato salad

from Jan Hendrik van der Westhuizen, published in Taste

I can’t wait to share this extraordinary treat with you: an exquisite potato salad recipe from none other than the esteemed local chef, Jan Hendrik van der Westhuizen. What I love most about this recipe is its remarkable ability to celebrate the unique and unexpected flavours that the beautiful South Africa has to offer. Imagine tender potatoes blended with the aromatic fragrance of rooibos, the subtle sweetness of condensed milk, and the irresistible flavours of bacon and truffle oil. This potato salad effortlessly elevates any dining experience.

Ingredients:

10 rooibos tea bags

2 kg potatoes, peeled and cubed

1 tsp. hickory liquid smoke (available from Woolworths)

200 g bacon, cut into small cubes

2 Tbsp. condensed milk

250 g double-cream plain yoghurt

200 g gherkins, finely chopped

A handful chives, chopped, plus extra to garnish

5 hard-boiled free-range eggs

Truffle oil, for drizzling

Method:

Infuse the tea in hot water to make a strong rooibos stock. Add the potatoes and cook until al dente. Drain and drizzle with the liquid smoke and set aside.

Cook the bacon bits in a hot pan until crispy. Whisk the condensed milk and yoghurt together, then add the gherkins, chives, potatoes, and bacon and mix until just combined. Season to taste.

Grate the hard-boiled eggs and mix into the potatoes. Garnish with chives and a drizzle of truffle oil.

The perfect potato salad for a braai or Sunday lunch! Enjoy!

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