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1
Add the butter on top of cloves
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2
Take skin off the garlic cloves and place gloves on a large square piece of tin foil
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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
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4
Put the foil of garlic on a tray and put in a preheated oven 180 C or gas 7 for 15-20 minutes
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5
Wash and cut potatoes small leave the skin on.
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6
Add to a saucepan of boiling water add a pinch of salt and boil for 10 minutes
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7
When potatoes are ready run cold water on them until they are cold or they may still cook inside and brake up
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8
Take half of the potatoes out and cut into smaller pieces in a bowl add salt
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9
Add the sour cream , Mayo together in another bowl
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10
Mix together the sour cream and Mayo
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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
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12
Add the potatoes to the mix and stir in gently with a tablespoon
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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.
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14
Will keep for 2 days in fridge
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15
With the remainder potatoes I have done another potato Salad
