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Biltong and braaied potato salad

Biltong and braaied potato salad

Ingredients 10
Servings 4-6
Time 30 mins


  • 6
    large potatoes - peeled and sliced into 2cm rounds
  • 100
    butter - melted
  • salt and freshly ground pepper
  • 1
    large red onion - finely chopped
  • big
    of moist biltong -roughly chopped
  • handful
    of chopped fresh chives
  • handful
    of fresh flat-leaf parsley - chopped
  • handful
    of crumbled Feta
  • small
    of capers
  • Good quality mayonnaise or homemade


10 mins

Start by par cooking the potatoes in a large pot of salted boiling water.


The trick is not to cook them too soft or they will fall apart on the braai — 3–5 mins should be good.


Drain the potatoes then brush with melted butter and season with salt and pepper.


Using a flip grid, braai the potatoes until cooked through and caramelised.


Once the potatoes are cool you can cut them into squares and place them into a large mixing bowl.


Add the rest of the ingredients, including as much mayonnaise as you like, then gently fold everything together and season with salt and pepper.


 If you’ve got time then let it rest in the fridge for a while to let the flavours get cosy.


If not, then tuck in!


Beer Pairing: Weiss — with tons of umami from the braaied potatoes and the biltong, this ale with fruity esters plays well with the herbs, and the bready backbone balances the hearty carbs.


Recipe extract from Beer Country’s Beer Food Fire by Karl Tessendorf and Greg Gilowey, published by Struik Lifestyle.

Beer Countrys Beer Food Fire



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