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Potato, red cabbage and roasted garlic salad

This tasty salad recipe is a colourful mixture of seasonal textures that forms an ideal accompaniment to your favourite dishes.

  • 15 minutes prep. time
  • 1 hour cooking time
  • Serves 6
  • Salads & light bites, Vegetarian & vegan
Potato, red cabbage and roasted garlic salad
Enjoy this salad on its own or as an accompaniment | © National Trust


  • 1 bulb garlic
  • 300g mayonnaise
  • 20ml/1 tbsp vegetable oil
  • 750g potatoes
  • 650g sweet potatoes
  • 300g red cabbage
  • 25g parsley
  • 50g flaked almonds
  • 100g sultanas
  • 60g mixed leaf salad
  • Salt and pepper to taste


Step 1

Preheat the oven to 180°C (160°C fan/gas mark 4).

Step 2

Place the garlic bulb in foil with half the oil, wrap well and put in the oven for around 30–45 minutes.

Step 3

Remove the garlic from the oven and leave to cool, before removing the foil. Chop the top off the bulb and squeeze the roasted garlic into a bowl.

Step 4

Add the mayonnaise to the garlic in the bowl and mix together until smooth.

Step 5

Peel the sweet potatoes and cut into small chunks. Place on a lined baking sheet, toss in the remaining oil and cook in the oven for 15 minutes.

Step 6

Cut the potatoes into small chunks and boil separately until tender. Add to the tray of sweet potatoes, stir and return to the oven.

Step 7

Once the potatoes are lightly coloured, remove from the oven and leave to cool.

Step 8

Finely chop the red cabbage.

Step 9

Place the almonds on a tray and toast in the oven until lightly coloured.


Step 10

Put all the ingredients into the bowl with the mayonnaise and sultanas. Mix well and season to taste before serving.

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