Publications
Serves 6 as a side dish
Preparation time: 15 minutes
Cooking time: 10 minutes
• 700 g medium-sized potatoes
• a large handful of chopped moist biltong
• 4 boiled eggs, peeled and halved
• 200 g snap peas, opened up
• micro coriander herbs, to garnish
DRESSING
• 250 ml buttermilk
• 30 ml good creamy mayonnaise
• a small bunch fresh coriander (about 30 ml chopped)
• 3 spring onions, coarsely chopped
• 5 ml Dijon mustard
1 Make the dressing by blending all the ingredients with a stick blender; season to taste with salt and pepper.
2 Boil the potatoes in salted water until done and allow to cool sufficiently so you can handle them. Peel, break into large chunks and mix immediately with the dressing; the potatoes must still be warm.
3 Spoon the saucy potatoes onto a serving platter and add the biltong, eggs, snap peas and micro herbs. This salad is best served at room temperature.
