Ingredients

Method

• 1 head garlic
• ½ cup tangy mayonnaise
• sea salt and freshly ground black pepper, to taste
• 1 T lemon juice
• 700 g baby potatoes, boiled
• ½ cup crème fraîche
• 30 g chives, finely chopped
• 30 g small gherkins, finely chopped
• 75 g scarlet spring onions
• 200 g baby turnips, halved
• 100 g smoked pancetta, fried

Method

Ingredients

1. To make the garlic aïoli, roast the garlic for 190°C for 30 minutes. Squeeze the cloves into the mayonnaise and season with a pinch of salt and lemon juice.

2. Cut the potatoes into small cubes and mix with the crème fraîche and garlic aïoli until the potatoes are coated. Add the chives and gherkins and fold through. Sprinkle with the spring onions, halved turnips and pancetta. Season to taste.

Cook's note: There’s something special about everyone’s mom’s or gran’s potato salad, and who’s responsible for making it will always be asked when there’s a special ceremony or gathering. I like to elevate it with crème fraîche, garlic, aïoli and fresh chives.

Find more potato salad recipes here. 

Photograph: Toby Murphy
Production: Khanya Mzongwana