Connor Benn's Potato Salad

Connor Benn's Potato Salad / Kate Martens (p)

Connor Benn's Potato Salad / Kate Martens (p)

Jackie Cameron
Connor Benn, of Kloof in KwaZulu-Natal, was the first male to join the school. His friendly smile and enthusiasm for food are enchanting. Connor’s gran’s potato salad, taught to him when he was eight years old, is his firm favourite. It takes him back to family Sunday braais. His dad was responsible for cooking the lamb chops, his mother made the “most delicious” garlic bread and he provided the salad. “It was always a winner,” he admits, as he displays that captivating grin.


  • 6 Potatoes
  • Homemade mayonnaise
  • 1 Onion, chopped
  • 1 Garlic clove, crushed
  • 5ml White Sugar
  • Cayenne pepper
  • Paprika
  • Origanum
  • Oryx Salt, Black pepper
  • 3 Quail Eggs or normal boiled eggs to your desired doneness


  1. Boil the portioned potatoes (starting in cold water) until a knife can be inserted and removed without lifting the potato-allow cooling.
  2. Add enough mayonnaise to a bowl. Connor does enjoy quiet a wet potato salad, as in lots of homemade mayonnaise-extra flavour.
  3. Add the onion, garlic, sugar, cayenne pepper, paprika, origanum salt and pepper. Mix this well.
  4. Mix the flavoured mayonnaise over the potatoes, finish with the grated egg over the salad and serve.