Recipe: Barbecue Jersey Royal Potato Salad
Looking for an upgraded potato salad? This is a team favorite from BBQ week and so simply and easy to make. You can barbecue or oven roast, both methods will result in an incredible dish. So what are you waiting for? Get stuck in?
- 1 kg jersey royal potatoes (or any new potato)
- 6 spring onions
- 1 tbsp vegetable oil
- 20 g dijon mustard
- 100 g sour cream
- 100 g mayonnaise
- 1 lemon
- 4 sprigs parsley
- 3 sprigs mint
- 2 sprigs basil
- 1/2 clove garlic
- 2 tbsp pine nuts, toasted
Preheat The Barbecue
Preheat the barbecue (or a griddle pan). Get it really hot!
Cook The Potatoes
Toss the potatoes and spring onions in the oil and season with salt and pepper.
Place the potatoes onto a low-medium part of your grill and cook for 20-30 minutes, until dark and crisp on the outside. This may be enough cooking, but if not wrap them up in foil and place them directly into the embers or over a cool part of the grill. Bake in the foil (or the oven, if not barbecuing) until fully cooked and soft on the inside.
Cook The Spring Onions
5 minutes before the potatoes are done place the spring onions onto a medium-hot part of the grill and cook until they begin to blacken in places.
Carefully cut the hot potatoes into halves or quarters depending on size, and add them to a large mixing bowl.
Cut the spring onions into 1cm batons and add them to the bowl too.
Toss And Serve
Spoon in the mustard, sour cream and mayo.
Zest half of the lemon and add that with half of the juice and stir everything together.
Finely mince the herbs and the garlic before stirring them into the potato salad.
Finally stir in the pine nuts and serve on a big plate!
Hungry for more? Try one of these!