Potato salad with granola sprinkle
6
Easy
20 minutes
35 minutes“A spread of this kind would be incomplete without potato salad. I’m a big fan of adding crunch to offset creaminess, so this garlicky granola is an obvious choice. Scatter it onto salads or roasts – or snack on it by the handful!”- Khanya Mzongwana
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
Comments