You can use it as a salad with “braaivleis” or as a side dish to any meaty meal. I will be eating mine straight from the bottle.
- 1.05 kg potatoes (more or less)
- 200 ml cold water
- 200 ml white vinegar
- 200 ml olive oil
- 1 medium onion, roughly chopped
- fresh coriander and chives to taste, finely chopped
- bell peppers to taste, finely chopped
- 5 cloves of garlic, finely chopped
- salt and pepper to taste
Boil the potatoes in a little salt water on the stove top until just soft.
Remove from the heat, strain the water from the potatoes and place the potatoes aside to cool down a bit.
Prick the potatoes with a fork or toothpick.
Mix al the ingredients for the pickle in a bowl and stir until the salt dissolved and the flavors started to develop.
Place the potatoes into sterilized jars and pour the pickled mixture onto the potatoes to fill the jar.
Seal the jars with the sterilized lids and place in the refrigerator for 24 hours.
Ek het vanaand die aartappels saam ‘n lekker oongebraaide vark tjoppie gehad en moet sê daai sous is hemels saam die vark.
Recipe tested and photo: Chantelle Velloen