Braai Potato Salad with White Truffle Oil

Every braai has a dish that people talk about on the way home. This braai potato salad is that dish.

It’s creamy, warm, scattered with crispy bacon and fresh herbs, and finished at the very end with a drizzle of Wilson’s Foods White Truffle Oil. That last step is what takes it somewhere else entirely. The truffle oil settles into the warm potatoes, adds a deep earthy richness that you can’t quite place at first.

Start with Good Potatoes

Baby potatoes are the right call here. They hold their shape after boiling, have enough surface area to absorb the dressing, and look great in the bowl without needing to be cut into awkward chunks. Cook them in well-salted cold water — starting in cold water rather than boiling means they cook more evenly from the inside out. You want them just tender, not falling apart. Drain them well and let them steam dry for a few minutes before you dress them.

The key moment is dressing the potatoes while they’re still warm. Warm potatoes absorb flavour in a way that cold ones simply don’t. That first drizzle of Wilson’s Foods White Truffle Oil goes on while the potatoes are steaming — it soaks in, infuses the flesh, and means every bite carries that earthy depth all the way through rather than just on the surface.

The Dressing

The dressing is creamy but not heavy — mayonnaise and sour cream in equal parts, loosened with a good spoon of Dijon mustard and a little crushed garlic. It’s tangy, rich and just sharp enough to balance the earthiness of the truffle oil. Mix it separately and pour it over the warm potatoes so it coats everything evenly without needing to be stirred aggressively.

Season properly at every stage — the potatoes in the cooking water, the dressing before it goes on, and a final check before serving. Potato salad that tastes flat is almost always under-seasoned rather than missing an ingredient.

Bacon, Spring Onion, Parsley

Crispy streaky bacon crumbled over the top adds the salt hit and texture that the creamy dressing needs alongside it. Spring onions bring freshness and a mild bite. Flat-leaf parsley lifts the whole bowl with a little green and a clean herby note. None of these are complicated, but together they give the salad layers — something crunchy, something sharp, something fresh — that make it interesting from the first forkful to the last.

Grill the bacon on the braai grid while the coals are still hot — it takes three minutes and means one less pan to wash. Let it cool completely before crumbling so it stays crispy once it hits the dressing.

A Word on Wilson’s Foods White Truffle Oil

Wilson’s Foods White Truffle Oil is a finishing oil — it goes on at the end, never into a hot pan, never into the dressing. Heat destroys its flavour completely, which is why you drizzle it over the finished salad just before serving, not during cooking. It’s also intense, so a little goes a long way. Start with a drizzle, taste, and add more if you want it.

It’s part of our flavoured oil range — all built on a canola-olive oil blend base with nature identical flavourant. The same bottle you’d reach for over scrambled eggs, risotto, or a simple pasta. This braai potato salad!

Full recipe below: Braai potato salad with Wilson’s Foods White Truffle Oil — serves 6, ready in 30 minutes.

Braai Potato Salad with White Truffle Oil

The side dish that quietly steals the show. Creamy, warm potato salad finished with a drizzle of Wilson's Foods White Truffle Oil — it's the kind of thing people ask about before they even finish their plate.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Side Dish

Cuisine: South African

Ingredients Method Notes

Ingredients

  

• 1 kg baby potatoes halved
• 30 ml Wilson's Foods White Truffle Oil
• 150 ml good quality mayonnaise
• 100 ml sour cream
• 2 cloves garlic crushed
• 15 ml Dijon mustard
• 4 rashers streaky bacon grilled crispy and crumbled
• 3 spring onions finely sliced
• 15 g fresh flat-leaf parsley roughly chopped
• sea salt and freshly cracked black pepper

Method

 

1. Place the baby potatoes in a large pot of well-salted cold water. Bring to the boil and cook for 15–18 minutes until just tender when pierced with a knife — you want them cooked through but still holding their shape. Drain well and allow to steam dry for a few minutes.
2. While the potatoes are still warm, place them in a large bowl. Drizzle over half the Wilson's Foods White Truffle Oil and toss gently — the warm potatoes will absorb the oil and its flavour. Season with salt and pepper.
3. In a separate bowl, mix together the mayonnaise, sour cream, crushed garlic and Dijon mustard until smooth. Taste and adjust the seasoning.
4. Pour the dressing over the warm potatoes and fold gently to combine — you want everything coated but not broken up.
5. Scatter over the crumbled bacon, spring onions and parsley. Drizzle the remaining Wilson's Foods White Truffle Oil over the top just before serving. Don't mix it in — let it sit on the surface where it will do the most good.

Notes

Wilson's Foods White Truffle Oil is a finishing oil — always add it at the end, never during cooking. A little goes a long way, so taste as you drizzle. This salad is best served warm or at room temperature. If making ahead, hold back the bacon and the final truffle oil drizzle and add them just before serving.

This is the kind of side dish that becomes a request.