Russian Potato Salad
Serves 4. Great to take along to a friend’s braai or church potluck.
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Directions
- In plenty of salted water, cook the potatoes until tender, 20 -– 30 minutes. Drain, place into a large bowl and toss through the vinegar, 10 ml of the olive oil and season with salt and pepper.
- Heat the remaining oil and fry the Russians until crispy. Drain on a paper towel.
- In a small bowl, combine the mayonnaise, amasi and herbs and coat the potatoes with the dressing. Scatter over a few extra chopped herbs and sprinkle with the spring onion and feta. Serve with the fried Russians.
Ingredients
- 2 large potatoes, skin on and roughly chopped
- 60 ml red wine vinegar
- 60 ml olive oil
- 2.50 ml salt
- 1.50 ml ground black pepper
- 2 large Russian sausages, roughly chopped
- 140 ml mayonnaise
- 45 ml amasi
- 125 ml mixed fresh herbs (dill, parsley and oregano), finely chopped
- 1 spring onion, sliced
- 1 feta round, crumbled