Potato Salad with Biltong Recipe

Ingredients:

• 4-5 lbs. Potatoes

• 6 - 9 oz (125 - 250 g) Sliced Biltong

• 2 onions, chopped

• 5 oz (125 g) Button Mushrooms, sliced

• 1 Green Sweet Bell Pepper, seeded and chopped

• 1/4 Cup of Mayonnaise

• 1/4 Cup of Sour Cream

• 1/4 Cup Cheddar Cheese, grated

• 3 Eggs, boiled and mashed

• 2 tbsp Mrs. Balls Chutney or any other tangy chutney

• Salt & freshly ground black pepper to taste

• 1 tsp dried or 1 tbsp chopped fresh parsley

Instructions:

1. Boil the potatoes in their skin until tender.

2. Skin and slice the potatoes and place into a serving dish.

3. Fry the onions, mushrooms and green bell peppers in a pan with olive oil until onions are transparent. Scatter over the potato slices along with sliced Ayoba Biltong.

4. Mix all of the dressing ingredients and stir into the potatoes.

5. Serve hot or cold.

6. Enjoy!

FAQs: Potato Salad with Biltong

What kind of potatoes work best for this recipe? 

Waxy potatoes hold up better, Yukon Gold or red potatoes don't fall apart when you slice them after boiling. Russets work too but they get a little crumbly, which isn't the end of the world in a salad but changes the texture. Whatever you use, boil them with the skin on and peel them after. They hold together better that way and absorb less water.

What is Mrs. Balls Chutney and can I substitute it? 

Mrs. Balls is a South African fruit chutney, sweet, tangy, with a little spice. It's the ingredient that makes this salad taste like something other than regular potato salad. You can find it online or in specialty stores. If you can't get it, any tangy fruit chutney works as a substitute. Mango chutney is the closest thing. Plain sweet chutney without the tang doesn't have the same effect, so look for something with a bit of bite to it.

Should I serve this hot or cold? 

Honestly, try it both ways. Hot, right after you mix everything together, the dressing melts into the potatoes and the Biltong softens slightly. Cold, the next day, everything firms up and the flavors are more pronounced. It's one of those dishes that's different each way and good both ways. If you're making it for a cookout, cold works better since it can sit out without issues.

Can I use any variety of Biltong for this recipe? 

Traditional Biltong is the right fit here. The recipe has a lot going on, chutney, mushrooms, egg, sour cream, and you want the Biltong to add its flavor without taking over. Spicy Biltong can work if you want heat, but it shifts the whole profile of the dish. Sliced Biltong is easier to distribute through the salad than whole pieces, so either buy it pre-sliced or slice it thin yourself.

How far ahead can I make this? 

A day ahead is fine. Mix everything, cover it, and refrigerate. The dressing soaks into the potatoes overnight which is actually an improvement. One thing, if you're making it ahead, hold off on adding the Biltong until closer to serving time so it doesn't get too soft sitting in the dressing. Everything else can go in the night before without any issues.