Piri Piri Potato Salad

This potato salad is the perfect summer dish to eat on its own or to accompany your barbecue. With a mayo-yogurt dressing it is both light and flavourful whilst a piri piri quick pickle gives it texture, heat and dimension. You can adjust the level of heat to what you like and by replacing the mayonnaise and yogurt with plant-based alternatives you can make it fit your lifestyle and nutritional needs.

As promised in my last blog post (Caramel Pretzel Delight Ice Cream) here is real food again and this piri piri potato salad has been heaven send, if I were to believe in such a thing. Even as a salad lover I have to say that it has been boring to eat the same mixed salad for almost every meal. Tuna salad (recipe here) is cursed in our house and Rhenish potato salad (recipe here) whilst delicious is hardly supposed to be had on its own. There was the need for a delicious salad that can be eaten on its own, which this salad definitely accomplished. Piri piri sauce has probably been one of the best purchases that I have made in the kitchen in a while. It has opened me up to try spicier things and realize that I actually like it. I like it so much that I often double the quick pickle and keep a jar in the fridge. This quick pickle keeps for a week if there is enough liquid to cover the vegetables and can be put on anything. Cheese and tuna sandwiches, tortilla wraps and even regular mixed salads for a little extra kick. By adding more or less piri piri sauce you can make it spicier or milder. If you wanted to up the ante you could also add some freshly chopped piri piri chillis to the salad. I still navigate and explore spice level wimp, so this step might be a while. Best thing about this recipe is that you can make it ahead of time, it tastes even better when you do, and can easily be doubled and tripled to feed more people.

Piri Piri Potato Salad


• ½ cup mayo or tartar sauce
• ½ cup Greek yogurt
• 1 TSP mild mustard
• Red wine vinegar
• Salt
• Sugar
• Parsley

Piri Piri quick pickle

• ½ red bell pepper
• 1 red onion
• 1 clove of garlic minced
• Salt
• Red wine vinegar
• Piri Piri Sauce

Potato Salad

• 2 pounds of waxy potatoes
• ½ – ¾ cup dressing
• Diced pickles
• ¼ Piri Piri pickle mix
• Salt
• Parsley
• Boiled eggs

1. Peel and boil the potatoes until cooked. Drain them and set aside to cool slightly. Whilst the potatoes are boiling prepare the Piri Piri quick pickle and dressing.
2. For the quick pickle dice the onion and bell pepper and mince the garlic, then mix everything with salt, pepper and Piri Piri Sauce to taste. Set the quick pickle aside for later.
3. For the dressing mix one part mayo or tartar sauce with one part Greek yogurt and one teaspoon mild mustard. Season the dressing with salt, pepper, red wine vinegar, sugar and parsley to taste.
4. Cut the potatoes into cubes whilst still warm, add the dressing, Piri Piri quick pickle and pickles and stir everything together carefully. For extra heat and acidity you can even add the quick pickle juice.
5. Leave it to cool completely before and taste it before serving. Season if necessary. Peel and cut the boiled eggs and place them on top.

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