South African Inspired Potato Salad
Elevate your entertaining menu with this *South African Inspired Potato Salad*, a flavorful twist on the classic barbecue side dish. Featuring tender, waxy potatoes tossed in a creamy dressing enriched with a zesty blend of mayonnaise, Greek yogurt, and the subtle sweetness of Mrs. Ball’s chutney, this recipe brings vibrant flavors to your table. A hint of smoky paprika and Dijon mustard adds depth, while finely chopped red onion, fresh parsley, and hearty hard-boiled eggs provide texture and balance. Perfectly chilled and deliciously tangy, this potato salad pairs beautifully with grilled meats, making it a standout addition to braais, picnics, or festive gatherings. Ready in just 35 minutes, it’s a simple yet delightful side dish that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Potatoes (medium-sized, waxy)
- 1 cup Mayonnaise
- 0.5 cup Plain Greek yogurt
- 2 tablespoons Mrs. Ball's chutney (or a fruit-based chutney)
- 1 tablespoon Dijon mustard
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Smoked paprika
- 0.5 medium Red onion (finely chopped)
- 4 pieces Hard-boiled eggs (chopped)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash and peel the potatoes, then cut them into bite-sized chunks.
Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt to the water and bring to a boil over medium-high heat.
Cook the potatoes for 10-12 minutes, or until they are fork-tender. Be careful not to overcook, as you want them to hold their shape.
While the potatoes cook, prepare the dressing. In a small mixing bowl, whisk together mayonnaise, Greek yogurt, Mrs. Ball's chutney, Dijon mustard, apple cider vinegar, smoked paprika, and a pinch of salt and pepper.
Once the potatoes are cooked, drain them and let them cool for about 10 minutes.
In a large mixing bowl, combine the cooled potatoes with the chopped red onion, hard-boiled eggs, and parsley.
Pour the dressing over the potato mixture and gently toss to combine, ensuring everything is evenly coated.
Taste and adjust seasoning with additional salt and black pepper if needed.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve chilled as a side dish for barbecues, braais, or any festive meal.
Nutrition Facts
Calories |
3032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.8 g | 257% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 992 mg | 330% | |
| Sodium | 3762 mg | 164% | |
| Total Carbohydrate | 256.9 g | 93% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 28.7 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 412 mg | 32% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4415 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
