Braai Broodjie & Potato Salad | South African Braai Sides Over Fire
The ultimate braai sides – toasted braai broodjie with cheese tomato & onion over coals + creamy potato salad with eggs & mustard.
Braai Broodjie & Potato Salad | Ultimate South African Braai Sides
Ingredients
Method
- Boil salted water, cook potatoes 10 min until tender but firm. Drain, cool.
- Boil eggs 10 min (video says 3 min is for soft – we use 10 for salad), cool, chop.
- Mix potatoes, eggs, onion, mayo, milk, mustard, pepper.
- Butter bread outside, fill inside with cheese/tomato/onion, season, close.
- Toast on braai grid over medium coals, press gently, flip until cheese melted and bread golden.
- Serve hot broodjie with cold potato salad alongside ribs/wors.
Notes
If you loved this snoek braai, try my Oxtail Potjie and Cape Malay Pickled Fish, or serve it as part of a South African Braai Platter.
What bread is best for a braai broodjie?
Cheap white sliced bread. It butters perfectly, toasts crisp, and holds the melted cheese. Butter the OUTSIDE of both slices – that’s what crisps on the grid.
How do I keep the broodjie from burning?
Medium coals, not flames. Use a braai grid, press gently, flip often. 3-4 minutes per side until golden and cheese is melted. If coals are too hot, raise the grid.
Can I make the potato salad ahead of time?
Yes – it’s better after 1-2 hours in the fridge. Boil potatoes until just tender but firm (10 min), not mushy. Mix with mayo, milk, Dijon, chopped red onion and chopped hard-boiled eggs. Keep cold until serving.
Why add mustard and milk to potato salad?
Dijon gives a tangy bite that cuts through rich braai meat, and milk loosens the mayo into a creamy coating without being heavy. Season with black pepper and salt after mixing.
