Jan Hendrik van der Westhuizen’s Potato Salad


10 rooibos tea bags
2 kg potatoes, peeled and cubed
1 t Woolworths hickory liquid smoke
200 g bacon, cut into small lardons
2 T condensed milk
250 g Woolworths double-cream plain yoghurt
200 g gherkins, finely chopped
a handful chives, chopped, plus extra to garnish
5 free-range eggs, hard-boiled
Truffle oil, for drizzling


    • Infuse the tea in water to make a strong rooibos stock. Add the potatoes and cook until al dente. Drain, drizzle with the liquid smoke and set aside.
    • Cook the bacon in a hot pan until crispy. Whisk the condensed milk and yoghurt together, then add the gherkins, chives, potatoes and bacon and mix until just combined. Season to taste.
    • Grate the eggs and mix into the potatoes. Garnish with chives and a drizzle of truffle oil.

Source: Taste.co.za