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07 December 2012,00:40 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Dice the potatoes into 1¼ cm cubes, and place them in a bowl.
  • Add the ham, green and red capsicums, celery and onions; then add the seasoning and toss well together.
  • Heat the stock and vinegar; add the cornflour, and cook, stirring, until the stock thickens; then take the pan off the stove and cool the stock.
  • When it is cold, blend in the sour cream, and mix this dressing into the potato salad.
  • Divide the salad among 4 salad plates, or place all the salad in a serving dish. Garnish with shredded cabbage and mustard seeds.


  • 500 grams potatoes, boiled, peeled
  • 6 slices ham, roughly chopped
  • ½ green capsicum, chopped
  • 2 tablespoons red capsicum, chopped
  • 100 grams celery (shelari), finely chopped
  • 4 small spring onions, chopped
  • salt and pepper to taste

For the dressing

  • 150 ml concentrated chicken or meat stock
  • 2 tablespoon vinegar (sirka)
  • 1 tablespoon cornflour, mixed with ½ cup water
  • 100 ml sour cream

For the garnish

  • ¼ cabbage, finely shredded
  • 1 tablespoon mustard (sarson) seeds, roasted, popped

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