|6||large potatoes — peeled and sliced|
|100 g||butter — melted|
|salt and freshly ground black pepper|
|1||red onion — finely chopped|
|large handful||moist biltong — roughly chopped|
|handful||fresh chives — chopped|
|handful||fresh flat leaf parsley — chopped|
|handful||feta cheese — crumbled|
|mayonnaise — or homemade|
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
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.