My Roast Garlic Potato Salad

• 400 grams New Potatoes
• 5 clove garlic skinned
• 1 tbsp Butter
• 1 Tin foil wrap
• 1 pinch Salt
• 3 tbsp Sour Cream
• 1 tbsp Mayonaise

1. Add the butter on top of cloves
2. Take skin off the garlic cloves and place gloves on a large square piece of tin foil
3. Pull the corners of the tinfoil up to meet and squash the neck of the tin foil so as garlic cloves are inside and closed
4. Put the foil of garlic on a tray and put in a preheated oven 180 C or gas 7 for 15-20 minutes
5. Wash and cut potatoes small leave the skin on.
6. Add to a saucepan of boiling water add a pinch of salt and boil for 10 minutes
7. When potatoes are ready run cold water on them until they are cold or they may still cook inside and brake up
8. Take half of the potatoes out and cut into smaller pieces in a bowl add salt
9. Add the sour cream , Mayo together in another bowl
10. Mix together the sour cream and Mayo
11. Take the garlic out of oven open it and pour into a small bowl and crush the cloves with a fork drain off excess butter then add the crushed garlic in the sour cream mix
12. Add the potatoes to the mix and stir in gently with a tablespoon
13. Transfer to a serving bowl and cover with Cling film or lid and put in the fridge until you want to use it later.
14. Will keep for 2 days in fridge
15. With the remainder potatoes I have done another potato Salad

new potatoes, garlic, butter, foil wrap, salt, sour cream, mayonaise

Taken from cookpad.com/us/recipes/365930-my-roast-garlic-potato-salad-%F0%9F%98%8B (may not work)