Potato salad recipes Archives

Broccoli recipes

Potato salad with preserved lemon crème fraîche

10 minutes

Christmas recipes

Roast potatoes with devilled egg dressing

25 minutes

Potato salad

Buttermilk potato salad

30 minutes

Pork rashers with potato salad

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

For the sweet pepper pesto:

6–8 Woolworths tricolore orange and yellow peppers
4 T neutral oil or olive oil
sea salt and freshly ground black pepper, to taste
1 t garlic chopped
3 T flaked almonds, toasted
1 lemon, juiced
1 x 700 g Woolworths small Nicola potatoes bag
8 Woolworths pork rashers

For the lemony dressing, mix:

2 garlic cloves, thinly sliced
10 g parsley, finely chopped
1 lemon, juiced
2–3 T olive oil
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 200°C. Toss the peppers in olive oil, season and roast until they start to blister. Turn over, then roast until soft. Remove from the oven, place in a bowl and cover with clingwrap to steam.

2. Boil the potatoes until just tender. Place the pork rashers on a baking tray, drizzle with 1 T olive oil and roast for 15 minutes, or until golden and slightly crispy.

3. Drain the potatoes and while they are cooling carefully, peel. Shake the potatoes in the warm pan to roughen up the edges so they soak up the dressing.

4. Dress the potatoes in the pan and set aside to marinate. Peel and seed the peppers, then place in a blender with the remaining pesto ingredients and blitz. Serve over the pork rashers with the lemony potato salad on the side.

Find more pork recipes here.

Photograph: Sadiqah Assur-Ismail
Food assistants: Claire Gooderson & Emma Nkunzana

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Potato salad with preserved lemon crème fraîche

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Pork rashers with potato salad

Pork rashers with potato salad

Ingredients

Method