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Potato salad

Recipe from: 11 September 2015
recipe, braai, salad

Ingredients 10
Servings 8
Time 00:20


  • 2
    medium-sized potatoes
  • 200
    olive oil
  • 1
    spring leeks
  • 3
  • 80
    white vinegar
  • 2
    mild mustard
  • 1/2
    white sugar
  • salt
  • pepper
  • 10
    cherry tomatoes



In the kitchen:
Wash the potatoes and cut into wedges –quarters or eighths. Cook until they are almost done in a pot with salt water. Drain and leave to steam  off and dry somewhat  on a plate.
Mix them with 50 ml olive oil in a bowl.
Clean the spring leeks and slice them into rings. Peel the shallots  and chop finely, so that you have 4 tbsp to use. Then mix the shallots  and leek with the remaining oil, vinegar, mustard, sugar, salt and pepper. Wash the tomatoes  and cut it into quarters.

Equipment: Vegetable basket

At the barbecue:
Prepare the barbecue for direct heat – approx. 180-200 °C.
Place the vegetable basket on the grate and pour in the potatoes. Grill for 10-15  minutes.  Turn from time to time. When they are golden brown, remove them and put them in a bowl.
Pour the dressing over while they are still warm. Season with salt and pepper. Carefully stir in the cherry tomatoes and season if necessary.

Recipe reprinted with permission of Weber.

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