WHAT’S COOKING: Crunchy potato salad with bonus biltong
Biltong in a potato salad? I don’t see why not. Like bacon, isn’t everything better when you add biltong?
Tony Jackman, a twice winner of the Galliova Food Writer of the Year award, presents a creative recipe for a crunchy potato salad with bonus biltong. The dish features baby potatoes boiled until just soft and then sliced in half. A spicy dressing comprising fynbos vinegar, lemon juice, zest, olive oil, and mayonnaise brings all the flavors together.
The salad includes crunchy vegetables such as celery, radishes, and garlic, as well as fresh coriander leaves and stems. Toasted walnuts add an extra crunch to the salad. Finally, biltong slices are scattered on top for an additional burst of flavor. This unique salad can be served as a side dish to complement a meal.
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