Braai recipes
35 minutes
Coal-roasted potato salad
Load more
Coal-roasted potato salad
6
Easy
10 minutes
35 minutes
Ingredients
-
For the garlic mayonnaise:
- 1 garlic head
- 2 large free-range egg yolks
- 1⁄4 cup white wine vinegar
- sea salt and freshly ground black pepper, to taste
- 1 1⁄2 cups extra virgin olive oil For the potato salad:
- 700 g Woolworths small Apache potatoes
- watercress, for serving
Method
1. Preheat the oven to 200°C.
2. Wrap the garlic in tin foil and roast for 10–15 minutes until the cloves are softened and fragrant. Once roasted, discard the skins and place the garlic in a container with the egg yolks, vinegar and seasoning. Using a stick blender, combine the ingredients well. Blend while adding the olive oil in a slow, steady stream, until the mayonnaise thickens. Chill until needed.
3. Place the potatoes in a large saucepan with enough cold water to cover them. Bring to a boil and cook until a knife pierces them easily.
4. Meanwhile, prepare a braai. Once the coals are hot, place the parboiled potatoes straight onto the coals and char the skins evenly. Remove from the coals, arrange on a platter (you can cut some of them in half), dollop over the garlic mayo, top with the watercress and serve immediately.
Find more potato salad recipes
Photography: Myburgh Du Plessis
Food assistant: Lerato Motau