Potato pass-arounds

Vegetables, either in dips or with dips, are simple to prepare and delicious to eat before a meal or with drinks at barbecues or parties.

Potato pass-arounds


600g small boiling or new potatoes e.g. Nadine, Jersey Benne, Draga, Frisia


Scrub potatoes, do not peel.
Boil or steam until tender but still firm.
Slice into rings about 1 cm thick.
Top with garnish from the selection below.

(1) Avocado
Mash avocado and mix with a little lemon juice.
Spread on a potato slice and garnish with finely diced red capsicum and and chopped chives.

(2) Smoked salmon
Spread cream cheese on a potato slice.
Top with smoked salmon and a sprig of dill or parsley.

(3) Minted cucumber
Blend 1 Tbsp finely chopped mint, a 6 cm piece of cucumber [peeled and seeded] and ¼ cup lite sour cream together until smooth.
Spread on a potato slice and garnish with extra mint leaves.

(4) Curried egg
Blend 2 hard boiled eggs, ½ tsp curry powder, ¼ cup yoghurt or mayonnaise together.
Spread on a potato slice and garnish with finely diced green capsicum.

To boil potatoes:
Scrub or peel potatoes as required. Slice in half.
Place in a heavy-based saucepan and cover with cold water. Place lid on the saucepan.
Bring to the boil, reduce heat and simmer for 10-15 minutes or until tender. Drain.
The time of cooking will depend on the size of the pieces of potato.

To steam potatoes:
- Choose a saucepan with a steamer.
- Half fill the saucepan with water and bring to the boil.
- Place prepared potatoes in the steamer making sure they do not touch the water.
- Cover and adjust the heat to a steady simmer.
- Cook until they are tender.
- Add more boiling water if necessary.

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