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Chargrilled potato salad recipe

11 ratings

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
Vegetarian
Gluten-free

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

If you haven't got any new potatoes, try dicing a large white potato instead

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

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.

See more BBQ side dishes