South African Inspired Potato Salad

Elevate your entertaining menu with this *South African Inspired Potato Salad*, a flavorful twist on the classic barbecue side dish. Featuring tender, waxy potatoes tossed in a creamy dressing enriched with a zesty blend of mayonnaise, Greek yogurt, and the subtle sweetness of Mrs. Ball’s chutney, this recipe brings vibrant flavors to your table. A hint of smoky paprika and Dijon mustard adds depth, while finely chopped red onion, fresh parsley, and hearty hard-boiled eggs provide texture and balance. Perfectly chilled and deliciously tangy, this potato salad pairs beautifully with grilled meats, making it a standout addition to braais, picnics, or festive gatherings. Ready in just 35 minutes, it’s a simple yet delightful side dish that’s sure to impress!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 6 pieces Potatoes (medium-sized, waxy)
• 1 cup Mayonnaise
• 0.5 cup Plain Greek yogurt
• 2 tablespoons Mrs. Ball's chutney (or a fruit-based chutney)
• 1 tablespoon Dijon mustard
• 1 teaspoon Apple cider vinegar
• 1 teaspoon Smoked paprika
• 0.5 medium Red onion (finely chopped)
• 4 pieces Hard-boiled eggs (chopped)
• 2 tablespoons Fresh parsley (chopped)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Wash and peel the potatoes, then cut them into bite-sized chunks.

Step 2

Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt to the water and bring to a boil over medium-high heat.

Step 3

Cook the potatoes for 10-12 minutes, or until they are fork-tender. Be careful not to overcook, as you want them to hold their shape.

Step 4

While the potatoes cook, prepare the dressing. In a small mixing bowl, whisk together mayonnaise, Greek yogurt, Mrs. Ball's chutney, Dijon mustard, apple cider vinegar, smoked paprika, and a pinch of salt and pepper.

Step 5

Once the potatoes are cooked, drain them and let them cool for about 10 minutes.

Step 6

In a large mixing bowl, combine the cooled potatoes with the chopped red onion, hard-boiled eggs, and parsley.

Step 7

Pour the dressing over the potato mixture and gently toss to combine, ensuring everything is evenly coated.

Step 8

Taste and adjust seasoning with additional salt and black pepper if needed.

Step 9

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.

Step 10

Serve chilled as a side dish for barbecues, braais, or any festive meal.

Nutrition Facts

Serving size	(1722.5g)

Amount per serving	% Daily Value*
Calories	3032.1

Total Fat 200.8g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 991.5mg	0%
Sodium 3762.5mg	0%
Total Carbohydrate 256.9g	0%
Dietary Fiber 16.5g	0%
Total Sugars 28.7g
Protein 56.7g	0%

Vitamin D 176IU	0%
Calcium 411.6mg	0%
Iron 8.9mg	0%
Potassium 4415.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.0%

Protein: 7.4%

Carbs: 33.6%