What would a braai be without a delicious side dish?
Instead of mayonnaise, the dressing is made with low-fat yoghurt and vinegar.
You will need:
- 450g potatoes.
- 450g red skin potatoes.
- One tablespoon salt.
- One third of a cup of plain yogurt.
- A quarter cup white wine vinegar.
- One small bunch of spring onions, chopped.
- Half a cup flat leaf parsley, chopped.
- One teaspoon of garlic powder.
- Fresh ground black pepper.
What to do:
Place potatoes and one tablespoon salt in a large pot of water. Water should cover the potatoes by at least two-and-a-half centimetres. Potatoes should all be of a similar size if they are not, cut them to size.
Bring the water to a boil then turn down heat to simmer for 15 to 20 minutes. Potatoes should be tender when pierced with a knife.
Drain the potatoes in a colande,r then set the colander over the empty pot to finish draining and to cool.
In a small bowl combine yogurt, vinegar, green onions and parsley.
Stir until all ingredients are thoroughly mixed.
Once potatoes are cooled, place them into a large bowl.
If potatoes are in bigger pieces than you would like, cut them down to size.
Pour yogurt mixture over the top of the potatoes and stir to combine.
Add salt and fresh ground pepper to taste.
