Potato salad is such a misnomer; boiled spuds slathered in cups and cups of mayo and creams, scarcely a green about. It’s a carb coma in a bowl but it just wouldn’t be a pukka South African braai without a ladleful of this homey deliciousness cosying up to the sausage and chops on your plate.
I tried to lighten things up by using light mayonnaise, fat-free yogurt and non-dairy dessert topping for creaminess. Mango plays well with the tangy sauce and adds textural diversity with a serving of summer.
Mango & Potato Salad (Serves 12 as an accompaniment)
- 1kg baby potatoes (boiled and quartered)
- 2 – 3 mangoes cubed
For the dressing:
- 300g light mayonnaise
- 2 TBSP fat-free yogurt
- 1 packet Orley Whip (non-dairy dessert topping)
- chopped chives/salad onions (to taste)
- chopped Italian parsley (to taste)
- citrus/lemon pepper (to taste)
Arrange potatoes and mangoes in a serving bowl. Set aside.
Prepare the dressing by combining the mayonnaise, yogurt, chives, parsley and pepper. Stir well.
In a separate bowl, beat the Orley Whip until it’s foamy and airy and can still be poured.
Fold the beaten Orley Whip into the mayonnaise mixture.
Pour the mixture over the potatoes and mangoes. Gently stir to ensure that the chunks are well-coated.
Cover the bowl with cling-wrap and refrigerate until required.
This is best made a few hours in advance to allow time for the flavours to develop.