Easy Namibian Potato Salad Recipe

Namibian potato salad, also known as Oshilaye in my native Oshiwambo language, is a versatile, creamy, and slightly sweet salad that is loved by many Namibians. In my culture, the word “Oshilaye” is used to describe any type of salad.

When I was growing up, potato salad was a special treat reserved for special occasions like baptisms, weddings, birthdays, and graduation parties.

In our house, peeling potatoes was always the job for the kids, and it was something I looked forward to whenever there was a party.

We would peel tons of boiled potatoes to make potato salad to feed the hundreds of guests who attended our parties.

Peeling the potatoes was fun for me because we kids got to eat the boiled potatoes, especially the ones that weren’t pretty. It was like how people in Western countries eat the less pretty Christmas cookies while baking them.

Our parties were attended by relatives, extended family, and uninvited guests from far and near. That’s why we always had huge bowls of food to make sure there was enough salad to feed at least 100 people.

The classic ingredients for Namibian potato salad are vinegar, milk, mayonnaise, onion, oil, sugar, and salt to taste.

Depending on personal preference or what’s available at home, we sometimes add raisins, bell peppers, sweetcorn, or pears. Now let me show you how to make Namibian potato salad.

Here are the ingredients used to make this recipe

• about 190 g (6.8 oz) mayonnaise
• 2 tablespoons sugar
• ½ small onion
• 3 tablespoons milk
• 600 g/ 1.3 lbs boiled whole potatoes, room temperature
• 1 tablespoon vinegar
• 1 tablespoon vegetable oil
• salt and freshly ground black pepper to taste
• about 2 tablespoons peas canned, drained (OPTIONAL

How to make Namibian style potato salad

Begin by peeling the boiled potatoes. You can either use a knife or your fingers to pull off the skin.

Cut off any dark spots from the potatoes, then cut them into small pieces and set them aside. Next, peel and finely chop the onion.

In a large mixing bowl, combine the mayonnaise, milk, vinegar, and sugar, and stir until the ingredients are well combined.

Then season with salt and pepper. Now add chopped potatoes and chopped onion. Stir the mixture until all the ingredients are thoroughly combined. Then add peas and stir in oil.

Taste the salad and adjust the seasoning as necessary. If you’d like it to be creamier, you can add more mayonnaise or milk.

Let the salad steep for at least one hour to allow the flavors to meld together. This step is important for ensuring that the salad is fully flavored and delicious.

When you’re ready to serve, give the salad a good stir and adjust the seasoning if necessary. Enjoy!

FAQ: How long should I boil whole potatoes with the skin on for potato salad?

I recommend boiling the potatoes for about 20 minutes. To check if they are fully cooked, you can insert a toothpick into one of the potatoes.

The cooking time will vary depending on the size and thickness of the potatoes, so it’s a good idea to keep an eye on them while they’re boiling.

What to serve with African potato salad?

This Namibian salad can be served on its own or as a side dish to rice, Namibian-style grilled beef, beef or chicken stew, eedingu or jerk chicken. Oshilaye is such a tasty salad that I could literally eat it by the bucketful!

How long does this salad keep?

If you have some leftover potato salad, simply wrap the bowl with cling film or place the salad in an airtight container and refrigerate for a maximum of 2 days.

Did you make this African potato salad recipe? I would love to hear about your experience! Simply leave a review and add rating to it.