Chargrilled potato salad recipe

Chargrilled potato salad recipe

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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. See method

  • Serves 6
  • 10 mins to prepare and 20-25 mins to cook
  • 203 calories / serving
  • Healthy

Ingredients

  • 1.25kg new potatoes, halved
  • 10g dill, chopped
  • 1 tbsp Dijon mustard
  • 150g half-fat crème frâiche
  • 30g pack flat-leaf parsley, chopped
  • 1½ tbsp sherry vinegar

Each serving contains

  • Energy

    860kj
    203kcal
    10%
  • Fat

    5g 7%
  • Saturates

    3g 14%
  • Sugars

    3g 4%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 38.4g Protein 4.2g Fibre 3.8g

Method

  1. Boil the potatoes in a pan for around 10 mins or until just tender; drain.
  2. 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.
  3. 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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