South African Inspired Potato Salad Recipes

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. Remove eggs with a slotted spoon and set aside to cool. Add whole potatoes to the water and boil until a knife is easily inserted, but they are not too soft. Drain and cool.
• Peel and chop the eggs and place them in a large serving bowl. Stir in the green onions. When the potatoes have cooled, peel and chop then add them to the bowl. Pour in the sweetened condensed milk and stir in the mayonnaise. Sprinkle parley over the top. Chill until serving. This is best served chilled.

Steps:

• Place eggs in a saucepan and cover with water.
• Bring to a boil and cook for 10 minutes.
• Remove eggs with a slotted spoon and set aside to cool.
• Add whole potatoes to the water and boil until a knife is easily inserted, but they are not too soft.
• Drain and cool.
• Peel and chop the eggs and place them in a large serving bowl.
• Stir in the green onions.
• When the potatoes have cooled, peel and chop then add them to the bowl.
• Pour in the sweetened condensed milk and stir in the mayonnaise.
• Sprinkle parley over the top.
• Chill until serving.

Steps:

• Mix the sour cream, Vegenaise or miracle whip and all the seasonings together.
• Add the rest of the ingredients and mix gently until well blended.
• Garnish with parsley and grape tomatoes. Chill in refrigerator until serving time.

Steps:

• Cook the beans in boiling water or steam until crisp tender, 6-8 minutes. Drain well.
• In a large bowl, combine the oil, lemon juice, salt, and pepper. Stir well.
• Add the onions, green olives, and hot beans and toss until coated.
• Serve immediately.

Steps:

• Melt butter in a saucepan over medium heat. Add onions, jalapeno, and elephant garlic and cook until onions are soft and transparent, about 5 minutes. Stir in chicken stock and lemon juice until well mixed. Add butternut squash and water; bring to a boil.
• Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.
• Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.

Steps:

• Arrange tomato slices in a serving dish. Sprinkle with salt, sugar, and minced chile pepper.
• Drizzle on the vinegar.
• Let salad sit for about 15 minutes before serving.