HORSERADISH MAYONNAISE POTATO SALAD WITH LEEKS AND CORN | SA Garden and Home

HORSERADISH MAYONNAISE POTATO SALAD WITH LEEKS AND CORN

RECIPE Braai - Reuben on Fire, by Reuben Riffel, R380, (Quivertree Publications) PHOTOGRAPH Craig Fraser

What’s a South African braai without a tasty potato salad? We love the traditional version but this recipe from Reuben Riffel will make your taste buds go wild. Use baby potatoes, spice up plain mayo with some horseradish, add fresh herbs, roasted tomatoes and leeks and you have a winning side dish

INGREDIENTS

• 3 cups boiled new potatoes, cooked through
• 2T canola oil
• 2 corn cobs, corn sliced off
• 1 pinch fresh thyme
• 1 pinch salt
• 1 pinch pepper
• 1 cup creamy mayonnaise
• ½ cup horseradish
• 1t salt
• 1t freshly ground
• black pepper
• 1T red wine vinegar
• 3T olive oil
• ½ cup leeks, julienned
• 2 roasted tomatoes, skinned and chopped

METHOD

1. In a small pot, heat the canola oil over medium heat, then add the corn, thyme, pinch of salt and pepper and sweat, covered, for four to six minutes. Remove from the heat and leave to cool.
2. Mix together the mayonnaise, horseradish, salt, pepper, red wine vinegar and olive oil.
3. Mix the sauce with the potatoes, leeks, tomato and corn. Serve.

This recipe serves 4-6 people

Reuben-of-Fire-cover

Related Posts

Send this to a friend