Chargrilled potato salad recipe
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
- Gluten-free
- Vegetarian
- 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 203.0kcal
- Fat
- 5g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 38.4gProtein 4.2gFibre 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
