Everyone loves a good gift, but nothing is more heartwarming than a good ol’ Sunday lunch. Impress the figures in your life this Father’s Day with an elevated braai and gather your favourites for a fabulous feast. Enjoy this delicious Jammy Egg & Parmesan Smashed Potato Salad featuring Nulaid Free Range Eggs alongside mains for the most memorable meal.
The farm-fresh goodness ensures excellent results every time.
A Fresh Egg Is Nulaid…
Nulaid Free Range Eggs make every occasion better. The proof is in the taste. Whether baking, cooking or preparing a feast, the farm-fresh goodness ensures excellent results every time.
From poached to boiled to scrambled and everything in between, the options are endless. Versatile and nutritious, it’s essential for whipping up something delicious whenever you’re hungry. It’s why we always keep a box on our kitchen countertop.
A Sumptuous Sunday Lunch
What’s a braai without potato salad? If you need some Father’s Day meal inspiration, you can’t go wrong with this braai essential. This tasty version deconstructs the traditional potato salad and incorporates loads of tasty textures, elevating the delish-factor.
Parboiled potatoes are smashed and coated with a mixture of olive oil, grated Parmesan, garlic, lemon zest, barbecue spice, salt and chilli flakes. The seasoned potatoes are then roasted in the oven ‘til crispy. To get the centre perfectly jammy, cook them for just the right amount of time and immediately place them in an ice bath to stop them from cooking further. It’s that simple.
The jammy Nulaid Free Range Eggs are the hero of this salad. Whether eaten alongside meaty mains, roasts or enjoyed simply as is, it’s sensational! Complete this sumptuous smashed potato salad by dressing it with a zingy mustard-mayo dressing, crispy bacon bits, extra Parmesan shavings and a grating of lemon zest for a beautiful balance of bright, bold flavours. Dig in!
Jammy Egg & Parmesan Smashed Potato Salad
Elevate braai gatherings with this loaded smashed potato salad. Flavourful and a textural delight, it’s the ideal side to Sunday mains and roaring roasts.
Serves: 4 | Preparation time: 15 minutes | Cooking time: 40 minutes | Difficulty: Easy
Ingredients
Smashed Parmesan Potatoes
800 g baby potatoes
3 Tbsp (45 ml) olive oil
1 garlic clove, finely grated
40 g Parmesan, finely grated
1 tsp (5 ml) lemon zest
1 tsp (5 ml) BBQ spice
½ tsp (2,5 ml) chilli flakes
1 tsp (5 ml) sea salt
½ tsp (2,5 ml) freshly ground black pepper
Jammy Eggs
6 Large Nulaid Free Range Eggs
Mustard Mayo Dressing
1 Tbsp (15 ml) Dijon mustard
1 Tbsp (15 ml) wholegrain mustard
1 Tbsp (15 ml) honey
2 Tbsp (30 ml) lemon juice
3 Tbsp (45 ml) mayonnaise
2 Tbsp (30 ml) chopped fresh dill
80-100 g baby gherkins/cornichons, finely chopped
Salt and freshly ground black pepper, to taste
To Assemble
200 g bacon bits, fried until golden and rendered
1 Tbsp (15 ml) chopped fresh chives
Extra shaved Parmesan
Extra lemon zest
Salt and freshly ground black pepper, to taste
Method
Smashed Parmesan Potatoes
Preheat the oven to 200 °C. Place the potatoes in a saucepan of salted water and bring to the boil. Cook for 12–15 minutes until just tender, then drain well.
Spread the potatoes onto a lined baking tray and gently press each one with the base of a glass to lightly smash them.
Drizzle with olive oil and scatter over the garlic, Parmesan, lemon zest, BBQ spice, chilli flakes, salt and pepper. Toss gently to coat and spread the potatoes out in a single layer.
Roast for 20–25 minutes until the edges are crisp, golden and coated in a savoury Parmesan crust.
Jammy Eggs
Bring a saucepan of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 minutes for jammy centres.
Transfer immediately to iced water to stop the cooking. Once cool, peel and cut into halves/quarters.
Mustard Mayo Dressing
Whisk together the Dijon mustard, wholegrain mustard, honey, lemon juice, mayonnaise, and dill, whisking to create a smooth dressing. Add the finely chopped gherkins and season to taste with salt and freshly ground black pepper.
To Assemble
Place the warm roasted potatoes onto a serving platter and add the crispy bacon and the egg halves/quarters. Drizzle with the mustard dressing and finish with shaved Parmesan, extra lemon zest, chives and freshly cracked black pepper before serving.
For more cooking and baking inspiration, try these delicious Nulaid recipes.
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