We’re embracing the native flora of South Africa by switching up classic potato salad with a pop of spekboom leaves. Spekboom is high in vitamin C and has a delicious zesty taste, making it a wholesome addition to salads.
Green bean & spekboom potato salad
HANDS-ON TIME 15 min | TOTAL TIME 40 min | SERVES 4-6
INGREDIENTS
- 500 grams baby potatoes, halved
- 2 tbsp olive oil
- 2 tsp sea salt
- 170 grams green beans, trimmed
MUSTARD DRESSING
- 2 tbsp wholegrain mustard
- 2 tbsp olive oil
- 2 tbsp lemon juice
TO SERVE
- 1 cup spekboom leaves, washed
- 3/4 cup double-cream yoghurt
- 1/3 cup coconut cream
- 1/2 cup feta, crumbled
METHOD
PREHEAT oven to 200ºC.
PLACE baby potatoes on a baking tray and toss with olive oil and salt. Roast for 25 minutes until tender and golden brown.
PREPARE a bowl with ice and water and set aside
HEAT a pot of water over medium heat until boiling. Add green beans and cook for 3 minutes until tender and bright green. Drain and immediately plunge in the ice water to retain their colour and crunch. Remove and pat dry.
MUSTARD DRESSING
WHISK the mustard, oil and lemon juice together.
TO SERVE
COMBINE potatoes, green beans and spekboom in a bowl. Add the dressing; season and toss to combine.
MIX together yoghurt and coconut cream. Spread yoghurt mixture onto a platter and top with potato salad. Sprinkle over feta and serve.
Green bean & spekboom potato salad
Ingredients
- 500 grams baby potatoes, halved
- 2 tbsp olive oil
- 2 tsp sea salt
- 170 grams green beans, trimmed
- MUSTARD DRESSING
- 2 tbsp wholegrain mustard
- 2 tbsp olive oil
- 2 tbsp lemon juice
- TO SERVE
- 1 cup spekboom leaves, washed
- 3/4 cup double-cream yoghurt
- 1/3 cup coconut cream
- 1/2 cup feta, crumbled
Instructions
PREHEAT oven to 200ºC.
PLACE baby potatoes on a baking tray and toss with olive oil and salt. Roast for 25 minutes until tender and golden brown.
PREPARE a bowl with ice and water and set aside
HEAT a pot of water over medium heat until boiling. Add green beans and cook for 3 minutes until tender and bright green. Drain and immediately plunge in the ice water to retain their colour and crunch. Remove and pat dry.
MUSTARD DRESSING
WHISK the mustard, oil and lemon juice together.
TO SERVE
COMBINE potatoes, green beans and spekboom in a bowl. Add the dressing; season and toss to combine.
MIX together yoghurt and coconut cream. Spread yoghurt mixture onto a platter and top with potato salad. Sprinkle over feta and serve.
Made this potato salad recipe? Tag us @foodandhomesa #cookingwithFH on Instagram
ALSO SEE: Smashed potatoes
ALSO SEE: Baby capsicum salad
Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.
