Warm Aartapperskil Slaai (Warm Potato Skin Salad)
Warm Aartapperskil Slaai
Warm Aartapperskil Slaai always felt like one of those clever dishes that came from real kitchen wisdom — nothing wasted, everything used, and somehow the simplest ingredients turning into something memorable. The warm potatoes soaked up the dressing just enough, the skins bringing a gentle earthiness, and the onions softening into the mix like they'd been waiting for their moment. It was the kind of salad that appeared at braais, Sunday lunches, and weeknight suppers alike, always met with that quiet nod people give when something tastes exactly right.
Ingredients
- Skins of 8 medium potatoes, thickly peeled
- Oil for frying
- 125 g bacon, cut into pieces
- 1 bunch spring onions, chopped
- 100 g baby peas or sugar snap peas (or a mix)
- 1 small sweet pepper, chopped and blanched
- 1.5 tbsp olive oil
- 3 tsp vinegar
- Salt and black pepper to taste
- 1 generous handful pickled gherkins, chopped
- 1 bunch spinach
- Chopped parsley to garnish
Method
- Peel the potatoes thickly to get generous skin pieces; pat the peels dry.
- Deep-fry the peels in oil until crisp and drain on kitchen paper (or cook in an air fryer).
- Fry the bacon until crisp, then mix with the fried potato peels.
- Blanch the peas and chopped sweet pepper; drain.
- Toss everything except the spinach together with spring onion, gherkins, olive oil, vinegar, salt and pepper.
- Place the spinach leaves in the base of a glass serving bowl and spoon the warm mixture over the top.
- Garnish with chopped parsley and serve.