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Potato salad with granola sprinkle

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

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

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