Ingredients

Method

For the granola:
• 90 g rolled oats
• 45 g sliced almonds
• 2 T sesame seeds
• 6 cloves garlic, thinly sliced
• ¼ cup honey
• ¼ cup olive oil
• sea salt, to taste
• 5 large potatoes, peeled and diced
• 1 cup good-quality mayonnaise
• 1 T honey
• 2 T wholegrain mustard
• 2 T extra virgin olive oil
• 2 spring onions, sliced diagonally
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 180°C.

2. To make the granola, combine all ingredients in a bowl, then spoon the mixture onto a baking sheet. Spread into a thin layer. Bake for 15 minutes or until golden brown, mixing during the bake if it starts to brown along the edges. Remove from the oven and allow to cool – it’ll crisp as it cools.

3. Cook the potatoes in boiling water until fork-tender, then drain and set aside to cool. In a large bowl, combine the remaining ingredients. Add the potatoes and stir until well coated. Spoon the potato salad onto a platter and sprinkle with the granola.

Find more potato salad recipes here

Photographs: Toby Murphy 
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa