Today's Tasty Pick: Braaied baby potato and avo salad (with Harissa avo sauce)

This isn’t your average potato salad — oh no.

We are talking smoky baby potatoes, kissed by the flames, teamed up with creamy avocado and tossed in a zesty, spicy harissa avo sauce that will have everyone asking for the recipe (and licking the bowl when no one’s looking).

Be it you are throwing a summer braai, picnic, or just need a side dish that steals the show, this salad brings the heat, the creaminess, and serious flavour vibes.

Warning: You might never look at plain old potato salad the same way again.

How to make a Braaied baby potato and avo salad (with Harissa avo sauce)

Serves: 6 as a side
Preparation time: 15 minutes
Cooking time: 50 minutes

Ingredients:

1 kg bag baby potatoes
Salt and pepper
Avocado or olive oil for cooking
1½ avocados, peeled and cut into thin wedges
180 ml (¾ cup) mayonnaise
45 ml (3 tbsp) Harissa paste
Handful parsley (optional)

Method:

Cook the potatoes in salted boiling water for about 20 minutes or until tender. Drain.
Rub the potatoes with oil. Season with salt and pepper. Wrap in a double layer of foil. Place directly on hot coals and cook for about 30 minutes, turning often, until crispy on the outside.
Sear half of the avocado wedges on a braai grid over hot coals for about a minute on each side or until charred – do not overheat as the avo may turn bitter. Season with salt and pepper.
Blitz together the remaining avocado with the mayonnaise until smooth. Spread out on a serving platter. Swirl through the Harissa. Top with the hot potatoes and charred avo. Garnish with parsley (optional).
Enjoy with peace!

*The image and recipe were supplied by The South African Avocado Growers’ Association

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