About the Recipe
Ingredients
1 kg Baby potatoes
75 ml(5 Tbsp) Olive oil
15 ml (1 Tbsp) Paprika
5 ml (1 tsp) Robertson's Aromatic Roast Potato Masterblend
250 g Streaky Bacon
Preparation
Prepare a braai fire. In a cast-iron pot (or one safe for a braai top), place baby potatoes in salted water. Parboil potatoes for 10 minutes over the braai stand.
Drain potatoes and set aside. Line your braai stand with foil and let it warm up.
In a bowl, mix together the paprika and herb blend with the olive oil. (For extra flavour, you may add fresh thyme into the mix). Toss the potatoes in the spice and oil mix. Place over the foil-covered braai stand.
Lightly brush the bacon with olive oil and place alongside the potatoes. Braai for 10-15 minutes, turn regularly to evenly brown. Chef Tip: DO NOT be tempted to grab the hot bacon off the foil with your fingers. It's tempting but the wait is worth it.
Once bacon is crispy and the potatoes are browned, remove from braai using metal tongs or a metal spoon. Chop the bacon into bite sized pieces and place the bacon and potatoes into one bowl. Add in the mayonnaise and toss to combine.
Adjust seasoning to taste with salt and pepper. This salad can be eaten fresh off the coals but I prefer it after it has stood at room temperature for a few minutes to just absorb all the flavour in.