The month of September signals the start of the Braai season in our household. While we have our favourite salads and side dishes to compliment the Braai meat, I’m always game for easy and inexpensive Braai salads to try.
When it’s Braai day for us, I don’t really like to spend a whole lot of time in the kitchen, preparing food – I’d much rather be outside by the braai – but I still want us to enjoy a variety of dishes.
That’s why I love these 3 new recipes that I’ve tried just recently. We’ve all enjoyed them so much that I think they’re well on their way to becoming part of our family favourites! Plus, they are super quick to prepare, and they’re easy on your budget too.
Potato Salad
Ingredients:
5 Medium-sized Potatoes, boiled and sliced
½ Bunch fresh Italian Parsley, finely chopped
5-6 Tbsp. OIive Oil
3-4 Tbsp. White Vinegar
Salt and Pepper to taste
Method:
Wash the potatoes and boil them in salted water with the skin on. When done, drain the water, allow the potatoes to cool enough so that you can peel them, halve them down their side and slice them as thinly, or as thick, as you like.
Wash and finely chop the parsley. In a bowl, mix the olive oil, vinegar, parsley, salt and pepper to taste. Add to the sliced potatoes and mix well. Depending on the size of the potatoes, you might need to add a bit more, or a bit less, of the dressing to suit the quantity of potatoes you have, and also your taste buds. Refrigerate the potato salad at least 2-3 hours before serving. Enjoy!
Spring Onions Salad
Ingredients:
5 Spring Onions or Leeks, or a combination
3-4 Tbsp. OIive Oil
2 Tbsp. White Vinegar
Salt and Pepper to taste
Method:
Thoroughly wash the spring onions and/or leeks, and slice thinly. If using leeks, halve them down the middle and slice that way. Season with salt, cover and let stand for 1 hour. Then add the olive oil, vinegar and pepper to taste and mix well. Chill in the refrigerator before serving. Enjoy!
Cucumber Salad
Ingredients:
1 Cucumber, peeled and thinly sliced
3 Cloves of Garlic, thinly sliced
1 ½ Tbsp. Mayonnaise
1 Tbsp. Mustard
Salt and Pepper to taste
Method:
Peel and thinly slice the cucumber and the cloves of garlic, using a slicer. Add the mayonnaise and mustard and mix well. Season with salt and pepper to taste.
This salad will keep 2-3 days in the fridge, if you get it to last that long! We also like to use a milder type of German mustard in this recipe to make sure it doesn’t overpower the flavour of other ingredients. Enjoy!
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I love salads. All months of the year. My ingredients change with the seasons though