Mena's Potato salad

Updated at: Thu, 17 Aug 2023 06:39:50 GMT

Step 1

Boil potatoes add potatoes to cold water (amount depends on how many people) in their jacket but do not over boil.

Step 2

Allow to cool down and then peel jackets

Step 3

Put peeled potatoes in fridge (in a container) ± 2 hours to make them firm and easier to cut

Step 4

Remove from fridge and cut potatoes in half (top to bottom) then in sideway slices, 6mm – 8mm thick and separate slices properly in bowl.

Step 5

The ingredients below can be all be cut straight into the bowl containing the sliced potatoes:

Step 6

Peel a medium to large onion, half it from top to bottom and slice thinly sideways (amount to suit)

Step 7

Cut cucumber from top to bottom and slice thinly sideways (amount to suit)

Step 8

Same with a green, yellow or red pepper (amount to suit)

Step 9

Cut tomato/s in small squares, do not peel (amount to suit)

Step 10

When everything is cut, mixed and ready, start adding coarse salt (rather less than too much at a time).

Step 11

Drizzle equal amount of olive oil and cooking oil.

Step 12

Drizzle vinegar to taste.

Step 13

Cover bowl and put in fridge and every now and then check if coarse salt has melted and taste.

Step 14

Then add what you feel it still needs, ie: more salt, oil, vinegar, Sugar etc. to your taste.

Step 15

Mix together and do not worry if potato breaks up a bit.

Step 16

Normally this salad is done the day before and left in the fridge overnight, and then tasted the next day for salt, etc. The reason why it’s meant to be eaten cold is because it’s a Mozambican recipe and it was very hot there. It does not taste as nice if it’s warm. In the restaurant there was no time to do it this way, but at home I always do it this way. It goes with everything, braai, fried fish, meat, in fact it can be a meal in one if you add for instance tuna or canned sardines or chorizo or Vienna’s, etc.

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