South Africa publishes recipe for crunchy potato salad with biltong — Daily Maverick
In South Africa, food writer Tony Jackman presented a recipe for potato salad with biltong, with the main emphasis placed on the crunchy texture of the ingredients. As Daily Maverick reports, the salad makes eight servings as a side dish.
Vegetables, ginger and biltong
The dish calls for 32 small unpeeled potatoes, half a cup of finely chopped soft biltong and another 10–12 slices for garnish. Red onion, celery, radishes, garlic, fresh young ginger and fresh coriander with its stems are added to the potatoes.
The author explains the choice of ingredients by the desire to add crunch to the salad. In particular, he advises not to discard the coriander stems, as they have a pronounced flavour and a crunchy texture. The young ginger for the recipe should be peeled and cut into very small cubes.
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Dressing with lemon and vinegar
The dressing is prepared directly in a large salad bowl using mayonnaise, a little sweet vinegar, lemon juice and zest, as well as olive oil. It is seasoned with salt and black pepper, then mixed with the prepared vegetables and chopped biltong.
The potatoes are boiled in well-salted water for about 20 minutes, until they are tender but have not begun to fall apart. The cooled tubers are cut in half and gently mixed with the dressing to retain their shape. Before serving, the salad is garnished with slices of biltong and sprinkled with lightly toasted and chopped walnuts.
