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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

  1. 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.
  2. Drizzle the garlic with olive oil, trying to ensure that it goes between the cloves.
  3. Wrap the garlic heads in tin-foil and roast them at 180 degrees for 45 – 60 minutes.
  4. While that’s going, cut potatoes into quarters and boil until soft, approximately 30 minutes.
  5. 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.
  6. Add your sour cream, chives and mayonnaise to the roasted garlic paste, and mix well.
  7. Once the potatoes have cooled slightly, pour the roasted garlic mayo-mix over the top and mix well. Season to taste.
  8. Serve in a pretty bowl, with some chives for garnish if you’re fancy.

 

roasted garlic

Roasted garlic brings a nutty sweetness to a classic potato salad.

 




  • Great recipes! Will try some!

    • Roashaine

      Won’t it he taste of garlic be overwhelming?

      • Kati Auld

        Hi Roashaine – if the garlic is properly roasted, the taste becomes quite mild and you can add much more than usual. However, if you’re not a massive garlic fan, you can always halve the quantity and add more later if you feel it’s necessary.

  • I sometimes ad a little garlic but never even thought of adding roasted garlic – MUST try this as soon as I get my short lil’ finger on some garlic heads!

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  • Kim

    Sound yummy!