Which of these ten great potato salad recipes is your favourite?

One of the cardinal rules of a South African braai is to make sure that you get the potato salad absolutely perfect.
Rian asked for your help gathering recipes for the ultimate potato salad, and you all signed up in droves! We have narrowed it down to ten, and here they are.

Take a look through the recipes and vote for your favourite. Don't miss the announcement of the top five recipes next week. 

Magda van den Berg's recipe:

Ingredients

• Potatoes
• Eggs
• Cheese (cubed)
• Cross & Blackwell mayonnaise
• Ultra creamy mayonnaise
• Gherkins (chopped)
• Parsley

Optional

• Cherry tomatoes

Method

• Peel and cube the potatoes. Cook until soft, then set aside to cool.
• Boil eggs. Cool and chop into small pieces.

Mix potatoes, eggs, and mayonnaise together. If you are using cherry tomatoes, add them now. Add gherkins and sprinkle with parsley. 

Quinton Button's recipe:

Ingredients

• 8 medium to large potatoes
• 5 boiled eggs
• 1 finely chopped onion
• 250ml Nola tangy mayonnaise
• 250ml Nola salad cream 
• 1 tin of condensed milk
• 50ml of milk
• 2 tsp English mustard powder

Method

• Boil potatoes with the skin on until soft
• Boil eggs for approximately 7 minutes (eggs must be cooked but firm)
• Pull the skin off the potatoes and chop into small blocks; leave to cool
• Take the shell off eggs and roughly chop into blocks
• Mix mayonnaise, cream, condensed milk, mustard powder and milk. Add chopped onion and mix together.
• Mix potatoes, eggs and mayonnaise mixture together and serve. 

Carolina Staunton's recipe

Ingredients

• 6 large potatoes with the skin on 
• 1 packet of smoked streaky bacon
• 1 large onion halved and then sliced into rings
• 250ml  mayonnaise
• 125ml fresh cream 
• 1 tbsp whole grain mustard 
• 1 tbsp freshly chopped origanum 
• 1 tbsp fresh chopped Italian parsley (have a bit extra for garnishing)
• Freshly ground salt and pepper to taste

Optional

• 1 tbsp brandy

Method

• Boil potatoes in salted water with the skin on. Cook until soft, but not broken. Leave to cool. 
• Cut potatoes into thick slices. Arrange slices on a large platter, overlapping them slightly. 
• Fry bacon until crispy. Chop into bite-sized pieces and set aside. 
• Fry onion until caramelised and then set aside.
• Mixed mayonnaise, fresh cream, whole grain mustard and herbs in a bowl. Add brandy if you are using it.
• Pour the mayonnaise mixture evenly over the potatoes. Make sure they are all covered. 
• Sprinkle bacon and onion over the top. Finish off with fresh parsley.

Jaco Marnewick's recipe

Ingredients

• Potatoes
• 4 eggs
• 1 small onion
• Cross & Blackwell tangy mayonnaise
• parsley (enough for flavour and garnish)
• salt and pepper to taste

Method

• Boil potatoes with the skin on until soft. Chop into small pieces (not cubes).
• Boil eggs and set aside to cool. Chop into small pieces.
• Finely chop the onion
• Mix potatoes, eggs, onions, salt, pepper and parsley together. 
• Add a generous amount of mayonnaise to the potato mixture. Finish off with a sprinkle of parsley

Juanita Lombaard's recipe (serves 4 to 6)

Ingredients

• 10 Yukon Gold potatoes (or any firm type)
• 6 eggs, hard-boiled
• 1 tsp finely chopped flat leaf parsley
• 2 cups Cross & Blackwell salad cream (or any creamy mayonnaise type; tangy mayonnaise will not work for this recipe)
• 1 tbsp condensed milk
• 1 tsp dried sweet basil 
• half a tsp of salt and half a tsp of crushed black pepper, for seasoning

'Mystery ingredient'

• 1 to 1 and a half tots of brandy
• ½ tsp Salt & ½ tsp Crushed black pepper for seasoning
  

• Wash the Potatoes, with the skin on, and place them in hot water and boil them on medium to high temperature, for amount 25-30min.
  
• While the potatoes are cooking, place the 6 eggs in a pot to boil, to semi-hard to hard consistency.
  
• Test the potatoes with a toothpick or skewer to see if they are cooked through. It should slide through without force, but still be firm
  
• When the potatoes are ready, remove them from the stove and let cool in the water, for 15mins, to a warm temperature, then peel the skins off
  
• Removed the eggs from the stove, remove the boiling water from the pot, and replace with cold tap water, to stop the cooking process.
  
• To remove the shells easily, crack the eggs and leave them in the water for 5mins, then peel.
  
• Once the potatoes have cooled to room temperature, cut into 1 inch slices or blocks, depending on preference, and put this in a salad dish/bowl
  
• Pour ¾ of the mayonnaise mixture over the potatoes
  
• Crumble the yolks of 3 of the boiled eggs of the potato mixture(use a fine grater, that works well), and mix into the salad
  
• Pour the remaining mayonnaise mixture over the salad and mix slightly till incorporated with the rest of the salad.
  
• Use 1 whole boiled egg to grate over the top of the salad, and sprinkle the parsley over
  
• Decorate with the remaining 2 eggs, which has been sliced or wedged.
  

Serve and enjoy

Jane Matlala's recipe

Ingredients

• Potatoes
• Mayonnaise
• Onions
• White pepper to taste
• Peas

Method

• Prepare your potato salad as you normally would. Add cooked but firm peas and mix together. Serve

Abby Johnson's recipe

Ingredients

• 6 medium potatoes
• 3 tbsp white vinegar
• 2 large celery stalks, diced
• 1 diced onion
• 3 hard-boiled eggs
• 1 and a half cups of Miracle Whip or mayonnaise
• 1 tbsp yellow mustard 
• Garlic salt
• Freshly ground black pepper
• Paprika

Nelda Burger's recipe

Ingredients

• 1kg potatoes, boiled in salt water and chopped into small blocks
• 8 boiled eggs, grated (keep a handful aside)
• 2 large uncooked onions, finely chopped
• Cross & Blackwell salad mayonnaise to taste
• Castor sugar to taste
• Aromat to taste
• Black pepper to taste
• 250ml cream 

Method

• Mix all the ingredients together well 
• Sprinkle handful of eggs and Aromat over the mixture
• Let it stand overnight in the fridge before serving

Marius Botha's recipe

Ingredients

• 8 medium potatoes 
• 5 eggs
• 1 cup of mayonnaise
• 1 tin of condensed milk
• 125ml milk
• 30ml lemon and rosemary spice
• 30ml of Aromat
• Italian herbs
• 15ml of black pepper
  

Method

• Peel potatoes and cut into small chunks. Cover with water in a large pot and boil for 30 to 35 minutes, or until melt-in-your-mouth soft. Set aside to cool. 
• Boil eggs, and peel shells off once cool. Cut into small chunks and add to the potatoes. 
• Add lemon and rosemary spice, Aromat and black pepper. Mix well. 
• Mix mayonnaise and condensed milk together in a separate bowl. Add potato mixture to the mayonnaise mixture.
• Sprinkle Italian herbs over the mixture and serve.

Mary Els's recipe

'potato + mayo + eggs + condensed millk + salt and pepper for flavour = yummy'

Comment below with the name of the person on this list who has the most interesting recipe. We need to narrow it down to five, so use your vote carefully!