Side Servings

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

Wine/Spirit Pairing
Villiera Carte Blanche

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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

 

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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