Barbecues and potato salads have always gone hand in hand, but this chargrilled version really steps things up a notch. Barbecuing the new potatoes gives them a crisp texture and a gorgeous, smoky flavour that matches the fragrant herb and crème frâiche dressing. This healthy side is vegetarian, gluten-free and low in fat, saturates and salt.
- Boil the potatoes in a pan for around 10 mins or until just tender; drain.
- If using a gas barbecue, preheat to medium-high, or if using charcoal wait until the coals are glowing and the flames have died down. Grill the potatoes for 10-15 mins, turning often, until crisp and golden.
- Mix the remaining ingredients and season. Stir in the potatoes and serve.
Tip: Look out for Jersey Royal potatoes when they are in season, but any new, salad or baby potatoes will work in this recipe.
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