Well I'm headed off for a long weekend breakaway with my mom and aunt in the picturesque town of Hermanus, but you didn't think I'd leave you hanging, didya? After all it's National Braai Day* and there is meat to be marinaded, salads to be prepped and perhaps a loaf or two of stinky garlic bread to be made. I promise no-one will frown at your garlic-y breath today. You can tell them it's on my orders if they dare question you.
When it comes to salads for a braai/bbq, there are the classics: potato salad, brimming with egg and mayonnaise, coleslaw, zingy carrot salad with perhaps some shredded pineapple or that store cupboard favourite, three-bean salad. Open up a tin of three different beans and off you go! Everyone is guaranteed to be satisfied if you whip up one of above mentioned.
But sometimes you get tired of the tried-and-tested favourites. You might want to branch out a little bit, without going completely crazy. That's where this Indian inspired potato salad comes in. Full of starchy goodness, just the way you like it, still mayo-y (hey don't mess with a winning formula), but with the added crunch of salty peanuts, crisp green apple, pretty red bellpeppers and bite-sized cauliflower florets. All spiced to perfection. Now doesn't that sound good?
*You are all braai-ing, right? Don't let me catch you sitting on your butt in front of the tv instead of around the fire! I will track you down... dun-dun-dunnnnnnnnnnnn!
Indian Style Potato Salad
Inspired by Feeding Maybelle
Serves 4 - 6
As I've said, this makes for a deliciously different side to a bbq or braai, but it is an equally fabulous option for a casual Meat Free Monday supper.
4 - 5 large roasting potatoes (leave the skin on)
1 tbsp olive oil
1 red onion, sliced
1/2 tsp minced garlic1/2 tsp ground ginger1 tbsp garam masala
2 tsp cumin seeds, crushed
1 tsp ground paprika
1 tsp ground turmeric
1/2 large head of cauliflower, cut into florets
1/2 red bell pepper, chopped
1 Granny Smith apple, chopped
1/4 cup mayonnaise
1 tbsp lemon juice
salt, to taste
a bunch of spring onions, finely chopped
1/4 cup salted & roasted peanuts
1. Cook potatoes in a pot of salted water for 20 minutes or until cooked through. Remove from heat and allow to cool down before cutting into bite sized cubes.
2. Meanwhile, heat oil in a small frying pan. Add onion, stirring every so often until softened, then add garlic, ginger, garam masala, cumin seeds, paprika and turmeric and cook another minute or so or until fragrant.
3. Combine potatoes, onion, cauliflower, bell pepper and apple in a salad bowl. Mix mayonnaise and lemon juice to form a dressing, adding salt to taste, then spoon over the salad, tossing gently to combine.
4. Scatter spring onions and peanuts over just before serving lukewarm or cold.