Aartappel Slaai (South African Potato Salad)

🧂 Ingredients

• 1kg Potatoes(Waxy potatoes like Yukon Gold or red potatoes work best as they hold their shape well when cooked and cubed.)
• 200ml Mayonnaise(Full-fat mayonnaise will yield the creamiest result.)
• 4 Eggs(Large eggs.)
• 1 Onion(Medium-sized yellow or white onion, finely chopped.)
• 1/2 cup Fresh Parsley(Finely chopped, for freshness and color. You can also use a mix of parsley and chives.)
• to taste Salt
• to taste Black Pepper

👨‍🍳 Instructions

1. 1

   Prepare the potatoes: Wash the potatoes thoroughly. Place them in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat (around 100°C / 212°F). Reduce heat to maintain a steady simmer and cook for 20-25 minutes, or until the potatoes are fork-tender but not mushy. You should be able to easily pierce them with a fork, but they shouldn't fall apart. Drain the potatoes immediately and let them cool slightly until they are comfortable to handle. Once cooled enough, peel (if desired) and cut into bite-sized cubes (approximately 2-3 cm or 1 inch).

   ⏱️ 25 minutes
2. 2

   Cook the eggs: While the potatoes are cooking or cooling, place the eggs in a separate saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat (100°C / 212°F). Once boiling, immediately reduce the heat to a gentle simmer and cook for 9-10 minutes for hard-boiled eggs. Drain the hot water and run cold water over the eggs, or plunge them into an ice bath, to stop the cooking process and make them easier to peel. Once cooled, peel the eggs and chop them roughly.

   ⏱️ 12 minutes
3. 3

   Combine the salad: In a large mixing bowl, gently combine the cubed potatoes, chopped hard-boiled eggs, finely chopped onion, and chopped fresh parsley. Add the mayonnaise, salt, and black pepper. Gently fold everything together until the potatoes and eggs are evenly coated with the mayonnaise. Be careful not to overmix, which can break down the potato cubes.

   ⏱️ 10 minutes
4. 4

   Chill and serve: Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 1 hour before serving. This allows the flavors to meld together and the salad to chill thoroughly, enhancing its taste and texture. Taste and adjust seasoning (salt and pepper) just before serving if needed.

   ⏱️ Minimum 1 hour chilling

💡 Pro Tips

• ✓For the best texture, use waxy potatoes that hold their shape after boiling.
• ✓Don't overcook the potatoes; they should be tender but firm.
• ✓Allowing the salad to chill for at least an hour is crucial for the flavors to develop.
• ✓Adjust the amount of mayonnaise to achieve your desired creaminess.
• ✓This salad is a staple at South African braais and potjies.

🔄 Variations

• Add a teaspoon of Dijon or yellow mustard to the mayonnaise mixture for a tangy kick.
• Replace some of the parsley with finely chopped chives for a milder onion flavor.
• Add a pinch of curry powder for a subtle warmth and color.
• Include finely diced celery for added crunch.

🥗 Nutrition

Per serving