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Cook: 15 + 20 minutes | Servings: serves 6


I was very surprised at the aroma and flavours of this dish. You have to try this, it’s a little bit of effort, but so worth it…. And your guests will be super impressed if you make this among them where they can watch your “making salad on the braai” skills.

  • 1 kg baby potatoes
  • 75 ml olive oil
  • 15 ml ground paprika or smoked paprika
  • 1 glove of garlic, minced
  • 5 ml Aromat
  • 10 ml Portuguese chicken spice
  • 250 g bacon
  • 150 ml mayonnaise
  • 150 ml plain yoghurt
  • 60 ml chopped spring onion
  • 1 cup grated Cheddar
  • 30 ml dried onion flakes
  • black pepper to taste
  • Extra:
  • foil, enough to cover your braai stand

Prepare a braai fire.
In a cast-iron pot (or one safe for a braai top), place baby potatoes in salted water. Parboil potatoes for 10 – 15 minutes.
Drain potatoes and set aside.
Line your braai grid with foil and let it warm up on the coals.
In a bowl, mix together the paprika, Aromat and minced garlic with the olive oil. (For extra flavour, you may add fresh thyme into the mix).
Toss the potatoes in the spice and oil mix. Place on the foil-covered braai grid. Lightly brush the bacon with olive oil and place alongside the potatoes.
Braai for 15 – 20 minutes, turn regularly until golden brown and the bacon is crispy.

Chef Tip:
DO NOT be tempted to grab the hot bacon off the foil with your fingers before it’s time. It’s tempting but the wait is worth it.
Once bacon is crispy and the potatoes are browned, remove from braai grid, using metal tongs or a metal spoon.
Chop the bacon into bite sized pieces and place the bacon and potatoes into one bowl.
Add in the mayonnaise mixture with the cheese and spring onion and toss to combine.
Adjust seasoning to taste.
Sprinkle onion flakes on top.
This salad can be eaten fresh off the coals but I prefer it after it has stood at room temperature for a few minutes to just absorb all the flavors. You can either enjoy it warm or cold. YUM!

Photo and recipe: Marlene Potgieter

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