Chef Bontle Molefe says food in general is important in South African culture and salads specifically offer a tasty source of nutrition.
Speaking about a dish made from boiled potatoes and a variety of other ingredients, the potato salad, Molefe said the potato is the queen of vegetables, and is very versatile on its own.
“The potato salad is the same. It can be served as a side or as the base of a meal, and you can put almost anything you want or have in it. This makes it the go-to option for most people because it’s so accommodating and easy to make.”
She said you can make the potato salad in different ways: like the classic potato salad with eggs and mayonnaise, and without mayonnaise, instead using mustard dressing, a simple Greek dressing, or just olive oil and seasoning.
1 kg baby potatoes
5 tbs mayonnaise
1 tbs honey mustard
¼ tsp paprika
Salt to taste
½ medium sized red onion
5mg. handful of fresh parsley
Boil potatoes in salted water until soft. (Test by poking through potato with a fork). And leave to cool.
In a large bowl mix mayonnaise, mustard, paprika and a pinch of salt.
Finely chop red onion and parsley and add to bowl.
Add potatoes and mix all ingredients until potatoes are evenly dressed.