Potato salad with coriander

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The combination of fresh coriander in the salad dressing and the dried coriander on the biltong is a winner!

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


• 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.

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April 2023

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