The best damn potato salad recipe Posted on 9 September 2013 Although a braai is ostensibly about the meat, it’s the quality of the side-dishes that makes a braai into a feast. Everyone’s got their favourite twist on a potato salad recipe: some folks are passionate about the inclusion of hard-boiled eggs (shudder) while others say that the key is roasting the potatoes, not boiling them. This recipe’s secret weapon is nutty, buttery, roasted garlic, and it’s a life-changing addition. I like to keep this veggie-friendly, especially when it’s just an accompaniment to piles of sticky-sweet pork chops, garlic-butter steak, or lamb curry sosaties: but if the thought of pigless potato salad hurts your soul, you could add bacon. If you want a salad that actually has leaves in it, check out Justin Bonello’s mushroom and potato salad. Also read: The ultimate Braai Day recipe guide Ingredients 1 kg of potatoes 1/3 cup mayonnaise 1/2 cup sour cream 2 tsp chopped chives 2 heads of garlic 3 tsp olive oil Method Peel the papery outer layers of each garlic head, leaving the individual cloves intact, and slice off the top of each head of garlic, and about a quarter-centimetre of each clove. Drizzle the garlic with olive oil, trying to ensure that it goes between the cloves. Wrap the garlic heads in tin-foil and roast them at 180 degrees for 45 – 60 minutes. While that’s going, cut potatoes into quarters and boil until soft, approximately 30 minutes. Once your garlic is browned and sticky (like in photo below), let it cool slightly and then carefully remove each clove, add to a bowl, and mash them with a fork. Add your sour cream, chives and mayonnaise to the roasted garlic paste, and mix well. Once the potatoes have cooled slightly, pour the roasted garlic mayo-mix over the top and mix well. Season to taste. Serve in a pretty bowl, with some chives for garnish if you’re fancy. Roasted garlic brings a nutty sweetness to a classic potato salad. Related Posts Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more brodetto di pesce: an easy chunky fish soup recipe 19 May 2023 Swedish meatballs with homemade flatbreads and roasted aubergine 8 May 2023 Allesverloren is celebrating its 150-year milestone with a new wine - The Fanie Malan Fine... read more PREV ARTICLE NEXT ARTICLE
Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more
Swedish meatballs with homemade flatbreads and roasted aubergine 8 May 2023 Allesverloren is celebrating its 150-year milestone with a new wine - The Fanie Malan Fine... read more