This could very easily be your new favourite potato salad. It has become the new favourite in our home. As much as I do love a traditional South African potato salad, this one is just a bit less “boring”. The sweetness of the corn, tang of the gherkins and the subtle hint of heat from the jalapeños work beautifully with the creamy mayo and yoghurt dressing. Simply, It’s Just Yum.
This is also henceforth the official Rugby WorId Cup Potato Salad in our household. I was making it on the weekend that the Rugby World Cup was kicking off, and I realised how the colours of the salad paid homage to the green and gold colours of the South African team (co-incidence or fate?). Thus, the Rugby World Cup Potato Salad was born.
This salad works equally well with plain potatoes as opposed to sweet potatoes. And if you really want to go the extra mile, you can char the corn (especially if the braai is already going). It is SLIGHTLY better this way.
In terms of the mayo, try to use a mild, creamy option as opposed to a very tangy one. It might just overdo the “tang” factor with the gherkins and pickled jalapenos. I like to whip up a quick stick-blender-mayo if I can (I will post the very easy recipe soon). It has a delicate creamy taste; and I like that I can add subtle flavours that complement the dish I am using it for.
If you aren’t a fan of dill, or gherkins, or breaking the mould in general, then I’m sorry that you are a boring-potato-salad-type-of-person. Keep to your predictability, that’s also ok. For the rest of us, make this for your next braai. You won’t regret it!
The New Favourite Potato Salad
Ingredients
- 500 g sweet potato, diced into cubes equivalent to two medium to large whole sweet potatoes
- ½ cup cooked corn
- 2-3 spring onions
- 4 small-medium dill gherkins, chopped
- 2 tbsp pickled jalapeños, finely chopped (optional)
- ¼ cup mayonnaise (3-4 heaped tablespoons) *see homemade recipe
- ¼ cup greek yoghurt (3-4 heaped tablespoons)
- ½ lemon, juice of
- 1 tsp wholegrain mustard
- 1 small handful dill, chopped
- salt and pepper, to taste
Instructions
- Place the chopped sweet potato in a medium to large pot. Top with enough cold water to cover and add a tsp of salt. Bring to the boil and cook for 10-15 minutes, until soft (but still holding their shape). Set aside to cool.
- Finely slice the spring onions, keeping the white and green parts separate. Keep the green parts aside for serving.
- Chop the dill, keeping two tablespoons aside for serving.
- In a medium sized bowl, mix together the mayonnaise, yoghurt, mustard, lemon juice, gherkins, jalapeños, spring onion whites and dill. Season with salt and pepper to taste.
- Place the cooled sweet potato chunks into a serving dish.
- Gently mix in the mayonnaise mixture.
- Top with the corn, spring onion greens and dill. Cover until ready to serve.
