This is an extra-ordinarily big call to make but believe me when I say this is one potato salad you won’t forget in a long time! I made both the non-vegan and vegan version for Christmas and can confirm that both are rather sensational.

Ingredients 

• 1 medium sweet potato, washed well (+/- peeled, up to you!)
• 4 Kippfler potatoes, washed well (+/- peeled, up to you!)
• 1 leek, green portion removed and finely chopped
• 3/4 cup garlic aioli (or vegan mayonnaise with 1 clove garlic)
• Small pinch of saffron threads
• 1/2 tbsp chopped fresh chives

Method

1. Prick the Kippfler potatoes. Chop the sweet potato into chunks.
2. Bring a saucepan of water to the boil and boil the Kippfler potatoes until soft. Remove and do the same with the sweet potato.
3. Heat a frypan over medium heat. Add a small amount of olive oil and fry the leeks until soft.
4. Allow the saffron threads to steep in 1 tbsp water until yellow in colour.
5. Mix the aioli with the saffron mixture and chives until well combined, then toss through the leek and potatoes. Return to the fridge to chill until serving.