Braai Slaai Cake Recipe

A layered salad that combines potatoes, eggs, cheese and vegetables in a creamy mustardy mayonnaise sauce.

Difficulty

Medium

Prep Time

30 minutes

Cooking Time

4-5 hours to set in the fridge

Serves

6-8

Recipe Ingredients

  • 8 SPAR Freshline Potatoes
  • 6 large SPAR Eggs
  • 1 cup SPAR Original Mayonnaise
  • 1 tbsp SPAR Wholegrain Mustard
  • 1 tbsp chopped SPAR Dill gherkins
  • Salt and pepper, to season
  • 1½ cups SPAR Frozen Baby Peas, cooked until soft
  • 3 SPAR Freshline Carrots
  • 1½ tsp SPAR Extra Virgin Olive Oil
  • ½ tsp SPAR Apple Cider Vinegar
  • 1 punnet (150g) SPAR Freshline Mini Plum Tomatoes
  • ½ cup (100g) SPAR Gouda Cheese, grated
  • 2 tbsp roughly chopped SPAR Freshline Dill

Recipe Method

  1. Peel and cut the potatoes into small cubes. Add them to a large pot and fill with salted water to cover. Bring to the boil and allow to cook for about 15 minutes until tender. Remove the potatoes using a slotted spoon and allow to cool.
  2. Add the eggs to the same pot of boiling water and cook for about 9-10 minutes for a hard boil. Drain and cool in cold water.
  3. Peel the eggs and chop roughly.
  4. In a medium mixing bowl, combine the mayonnaise with the mustard and gherkins and mix well. Add the potatoes and eggs and season to taste with salt and pepper. Stir carefully until well combined.
  5. Peel and grate the carrots and mix with the olive oil and apple cider vinegar.
  6. Halve the tomatoes and set aside. *Chef’s Tip: Place a small plate on a few tomatoes and use a sharp knife to cut a few at the same time!
  7. Line the bottom and sides of a springform cake tin with baking paper.
  8. Spoon a third of the potato salad into the cake tin, pressing firmly without mashing the potatoes. Top with a single layer of cooked green peas. Top the peas with another third of the potato salad and add a layer of grated carrots.
  9. Spoon the final third of the potato salad into the tin. Top with a layer of plum tomatoes. Ensure all the layers are tightly packed.
  10. Finish with a layer of the grated cheese on top and place in the fridge for 4-5 hours to set.
  11. Carefully remove the braai slaai cake from the tin and transfer to a cake stand using the baking paper to assist.
  12. Sprinkle the chopped dill onto the braai-slaai and serve with chops and corn on the cob.