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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
