Sweet and sour potato salad

By admin
15 January 2014

A sweet and savoury variation on a familiar standby. The recipe won Marie du Plooy of Langenhoven Park the reader’s prize in Huisgenoot’s 9 January 2014 issue.

Serves 4-6

Preparation time: 5 min

Cooking time: 20 min

500 g baby potatoes, cooked in their jackets

250 g salami, roughly chopped

100 ml peach chutney

100 ml mayonnaise

15 ml (1 T) finely chopped piquanté peppers

salt and freshly ground black pepper

mixed salad greens

1        Cut the potatoes in half and arrange in a large serving bowl. Scatter the salami over the top.

Mix the chutney, mayonnaise and piquanté peppers well and pour over the potatoes. Toss lightly to mix without breaking up the potatoes. Season with salt and pepper and serve with the salad greens.

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