Braai Slaai (Potato Salad)

Ingredients

1.5 kg baby potatoes

Salt and black pepper

90 ml olive oil, divided

6 slices streaky bacon

2 garlic cloves, very finely chopped

60 ml apple cider vinegar

10 ml brown sugar

2 bunches spring onions

30 ml fresh oregano, more for garnish

Method

Coals medium-high.

Line a plate with paper towel.

Cover potatoes with cold, salted water in a large saucepan.

Bring to the boil, reduce heat and simmer until easily pierced with a knife, 14 to 16 minutes. Drain and cool. Transfer to a bowl and toss with 2 tablespoons of oil.

Meanwhile, cook bacon in a large pan over medium heat until crisp, 5 to 7 minutes. Remove with a slotted spoon.

Use bacon fat and add garlic, vinegar and brown sugar. Whisk in remaining 4 tablespoons of oil. Season with salt and pepper. Transfer to a bowl.

Braai potatoes cut-side down until lightly charred, 2 to 3 minutes. Grill spring onions, turning occasionally, until charred, 4 to 6 minutes. Roughly Chop spring onions.

Add potatoes, spring onions and oregano to bowl with dressing, and toss to coat. Rest for 5 minutes. Sprinkle with bacon, and toss to coat. Season with salt and pepper. Garnish with oregano.

Serve as a side to the braai or even as a dish on its own! Delicious with the Leopard's Leap Chenin Blanc.