No braai is complete without a bowl of potato salad and everyone has their favourite way of making this dish. For me it has to be a thick garlic and grated onion mayonnaise dressing with some chopped boiled egg or the warm German version with a tangy vinegar dressing dotted with crispy bacon and chopped parsley.
But you get to a point in your life where your metabolism has died and I find myself now looking for lighter versions of my favourite dishes (except when it come to ice cream!).
This is my version with a lighter yoghurt dressing which I do think would “fool” the most ardent mayo fan.
- 700g baby potatoes
- 1 onion, quartered and sliced
- 1 clove garlic, crushed
- 1 cup plain yoghurt
- 2 teaspoons white wine vinegar
- 1 tablespoon parsley, chopped
- 1 tablespoon garlic chives, chopped
- 1 tablespoon capers, roughly chopped
- good pinch of salt
- cracked black pepper
- garlic chives for garnish
- Cover the potatoes with cold salted water in a large pot. Bring to a boil, reduce the heat and simmer until the potatoes are just cooked (approx 15 – 20 minutes). Drain and rinse with cold water and cool down.
- Fry the onions and garlic over a medium heat until slightly caramelized. In a bowl mix the yoghurt, vinegar, parsley, chives and capers. Add the onions and mix well. Season the mixture with salt and pepper.
- Keeping the skin on the potatoes, slice each potato in half lengthwise. Gently mix the potatoes with the yoghurt mixture taking care not to break the potatoes. Check the seasoning and let the salad stand in the fridge for a few hours before serving. Remove from the fridge 30 minutes before serving. Garnish with some more chopped chives.