POTATO SALAD WITH SMOKY FLAVOURS

Who can resist potato salad that captures the essence of the braai fire? Creamy and full of flavour.

Serves 6-8

• wood or charcoal for braaiing

• 250 ml wood shavings – look at your supermarket’s hardware department

• 1 x 700 g bag baby potatoes

• 45 ml B-well Canola & Olive Oil Blend plus extra for brushing

• 200 g diced bacon

• 1 red onion, very finely chopped

• 6 gherkins, diced

• 2 garlic cloves, finely chopped

• 250 ml B-well Thick & Creamy Mayonnaise

• 1 handful of parsley, finely chopped

• salt and freshly ground black pepper

Get a fire ready to ensure you have red-hot coals. Boil potatoes in a pot of water until soft but not mushy – about 10-12 minutes. Drain and allow to cool. Line the base of a pot with tinfoil and scatter wood shavings onto foil. Place a cooling rack on top of shavings and position potatoes on rack. Cover pot with a lid that seals tightly and place pot over hot coals until smoke starts to escape from the lid. Remove pot from heat and allow to smoke for 20 minutes without opening it. Meanwhile, heat B-well Canola & Olive Oil Blend in a large frying pan and add diced bacon. Fry for 5-8 minutes or until golden brown and crispy. Place bacon in a mixing bowl and add the rest of the ingredients, except salt and pepper. Mix and set aside. Place smoked potatoes in a folding grid and brush thoroughly with extra B-well Canola & Olive Oil Blend. Braai for 2-3 minutes over hot coals until grid marks show. Add potatoes to bacon mixture in mixing bowl and combine gently. Season with salt and pepper. Serve.