South African Potato Salad – A BBQ Classic
If you’ve never had South African potato salad, you’re in for a treat. It’s creamy and tangy with a touch of sweetness—the kind of side dish that instantly transports you to a sunny backyard braai (that’s what we call a barbecue in South Africa). I’ve made this recipe that my mom handed down to me countless times, as it’s always a staple and a hit at any of my summer BBQs.
South African potato salad isn’t your average mayo-and-potato situation. It is big. It is bold. It is honestly crave-worthy (and what my sister asks for every time she’s down).
I’ve had a lot of potato salad in the U.S. and none has ever carried the same tang as this South African one so near and dear to me. I think it’s the way the vinegar interacts with sugar, mustard and mayo, and the way the potatoes are complemented by thinly sliced yellow onions. Chef’s kiss, you guys.
Now just a quick disclaimer: South Africans love condensed milk and add it in a lot of random places where it doesn’t belong. It’s not uncommon at all to find potato salad with condensed milk at someone’s braai, but don’t do it. Just don’t.
Why You’ll Love South African Potato Salad
- It’s familiar, but with a twist: Don’t worry, this potato salad is not so far-fetched that anyone is going to be trying to guess what country it comes from. It could be American, but it just happens to be South African.
- Perfect for BBQs and gatherings: It’s easy to make a really big batch of this stuff and feed a crowd. With its creaminess and tang, this potato salad pairs perfectly with smoky, grilled flavors.
- It’s budget-friendly and quick: Basic ingredients you probably already have in your kitchen, but the result tastes like you fussed. Potatoes in a steamer pot take only minutes, mix up some dressing and bam. Done.
Potato Salad Ingredients
- Potatoes: Waxy potatoes like Yukon Golds hold their shape best, but any variety will do if you’re careful not to overcook them. I always opt for gold though.
- Mayonnaise: The creamier, the better. A full-fat mayo is ideal for that rich, traditional flavor
- Onion: Finely diced–red or white both work. Some people soak it in vinegar first to mellow the sharpness, but I find it’s such a little bite that I like it straight from the cutting board.
- Mustard: I prefer plain old yellow mustard for this one, but dijon would be okay, too.
- Salt & Pepper: Season it well. Potatoes need salt to really shine.
- Optional Add-Ins: Parsley, a splash of pickle juice, or a sprinkle of paprika. South African potato salad usually comes with a few signature extras, think chopped hard-boiled eggs, crunchy pickles, and sometimes even peas.
You’ll note I am a purist and onion is enough for me, but if I had to add something it would be hard-boiled eggs or pickles.
How To Make South African Potato Salad
Tips and Tricks:
- Steam potatoes: Steaming takes less time than boiling since you only need to boil a couple inches of water instead of a full pot. I have been using a steamer pot set for years and it’s one of my favorite things (also a must if you’re adding hard-boiled eggs to your salad).
- Peel by hand: Once the potatoes are cooked, you can easily peel the skin off, running the potato and your hand under cool running water if necessary.
- Mix salad while potatoes are hot: This part is essential for getting the potatoes to really soak up the sauce and it’s easier to break them up a little into smaller pieces for eating, too.
Serving Suggestions
- Braai side dish: The classic. Serve it alongside boerewors, grilled lamb chops, or sosaties.
- Picnic or potluck: Travels well and holds up great on a buffet table.
- Next to roast chicken or fish: A perfect cool, creamy contrast.
Storing & Leftovers
In the fridge: Keeps well for about 3-4 days in an airtight container. You can safely eat for up to a week but it won’t taste as nice and fresh. Do not freeze potatoes!
Love South African BBQ Sides?
Try this purple cabbage coleslaw with raisins. The raisins are actually optional, but that’s what makes it South African! A little bitter, a little sweet, this side is just right for your next braai.
South African Potato Salad
Equipment
- Steamer pot optional but easier than boiling
Ingredients
- 2.5-3 lbs yukon gold potatoes
- 1 cup mayonnaise
- 1/2 small-medium yellow onion
- 1/4 cup apple cider vinegar red wine vinegar works too
- 1 tbsp yellow mustard
- 2-3 tsp coconut sugar regular cane is fine
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Fill a pot with a couple inches of water and steam potatoes for about 15 minutes or until they are cooked and you can easily slide a fork through one. If you don't have a steamer basket, boil in water.
- While potatoes are cooking, thinly slice the onion, then combine all remaining ingredients in a bowl and whisk until smooth.
- When potatoes are ready, drain the hot water and replace with cold water. Using your hands, peel the potatoes. The skin should slide off easily.
- Add potatoes and onion to the dressing and mix. As you mix, the potatoes might break apart a little – this is good! It will help them not be big, giant bites.
- Enjoy immeditely while warm or serve cold from the fridge.
- Store about 4-5 days in the fridge.