Potato salad three ways - because one's never enough

🔪 Easy 
🍽️ 4 
🥣 15 minutes 
⏲️ 15 minutes

📌 Ingredients:

• 3 cloves garlic, peeled
• 10 g Italian parsley
• 250 g creme fraiche
• 2 T Dijon mustard
• 4 large potatoes, boiled (unpeeled)
• 100 g fine green beans, blanched
• For the bay salt
• 2 T salt flakes
• 4 fresh bay leaves

📌 Method:

1. Bash the garlic until smooth, then add the parsley and bash until roughly chopped.

2. Mix the garlic and parsley with the creme fraiche and mustard. 

3. To make the bay salt, bash the salt and bay together until fragrant. 

4. Toss the potatoes, beans and creme fraiche mixture. Season with the bay salt.

Cook's note: You can use baby potatoes if you prefer, or you can roast the potatoes first. I like to  make smashed roasted baby potatoes - parboil them, then squash with the pestle before roasting. Make a big batch of bay salt and store in a Ziploc bag – it's deliciously fragrant on roast chicken and with mashed potato. You could also use half creme fraiche and half horseradish cream. 

🔪 Easy  
🍽️ 4  
🥣 10 minutes  
⏲️ 50 minutes

📌 Ingredients:

• 700 g baby potatoes
• ¼ cup extra virgin olive oil
• 3 cloves garlic
• 3 sprigs fresh rosemary, chopped
• 60 g bay herb leaves

📌 Method:

1. Preheat the oven to 200° C. 

2. Place the potatoes on a baking sheet, drizzle with olive oil and scatter over the garlic and rosemary. Roast for 40 minutes.

3. Roughly crush each potato using the back of a spoon and roast for a further 10 minutes. 

4. Place the potatoes on a platter, top with baby herbs and your favourite creamy dressing.

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🔪 Easy  
🍽️ 4  
🥣 10 minutes  
⏲️ 5 minutes

📌 Ingredients:

• 1 garlic head, braaied
• For the salsa verde:
• 4 braaied garlic cloves, chopped
• 2 T olive oil
• 2 t red wine vinegar
• 1 T Dijon mustard
• 5 anchovy fillets, chopped
• ½ lemon, juiced
• 2 t Italian parsley, chopped
• 1 t mint, chopped
• 1 t basil, chopped
• 8 - 10 sweet potatoes, boiled and torn
•  

📌 Method:

1. Braai the garlic head over medium coals until charred and soft. 

2. To make the salsa verde: chop the braaied garlic cloves and mix with olive oil, red wine vinegar, Dijon mustard, chopped anchovy fillets and the juice of half a lemon. Add the chopped Italian parsley, mint and basil.

3. Spoon over the boiled, torn sweet potatoes and season to taste.

Cook's tip: This side is delicious with Woolies garlic-and-herb angelfish fillets.

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