Potato Salad with Slaphakskeentjies | Melissa's

Potato Salad with Slaphakskeentjies

Prep time
Cook time


8 medium size potatoes
2 small red cabbage, cut lengthways in 1/8ths
1 tbsp Melissa’s Cooking Olive Oil
½ tsp salt
200g bacon, chopped finely
500g Melissa’s Slaphakskeentjies
½ cup pumpkin seeds, toasted
1 handful parsley, chopped finely


  1. Boil the potatoes in salted water until cooked.
  2. Set aside to cool and cut into quarters.
  3. Place the cabbage into a roasting dish, drizzle with olive oil and season with salt.
  4. Roast until the leaves get a nice golden brown colour.
  5. Fry the bacon until crispy.
  6. Add the Slaphakskeentjies and potatoes into a bowl.
  7. Top with roasted cabbage, bacon and pumpkin seeds.