ROAST POTATO AND GARLIC SALAD WITH MINT

1/2 kg/1 lb new potatoes, cut in half unless they are very small
6 cloves of garlic, separated but not peeled (just remove the tips)
2 tbsp olive oil
salt & pepper to taste
1 tbsp white wine vinegar
1-2 tbsp mayonnaise
leaves of 1 bunch of fresh mint, coarsely chopped

Preheat oven to 400F/200C

Put potatoes and garlic cloves in an ovenproof pan and drizzle with garlic, sprinkle with salt and pepper and toss. Roast until soft and set aside to cool.

Put potatoes in a large bowl - cut into largish but bite sized chunks. Peel garlic and add to the potatoes. They will mostly be creamy, but some will be chewy. The different textures add to the eating experience.

Add the vinegar and oil from the pan and mix. Set aside to cool to room temperature. Add Mayo and mint, taste and add more salt and pepper as needed.

Serves 2-3