Ingredients

Method

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

Ingredients

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.

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Photography: Myburgh Du Plessis 
Food assistant: Lerato Motau