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Chargrilled potato salad recipe
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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
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
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Energy
860kj
203kcal
10%
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Fat
5g
7%
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Saturates
3g
14%
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Sugars
3g
4%
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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