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 the perfect crispness and a gorgeous, smoky flavour that is a perfect match for a fragrant herb and crème frâiche dressing. This healthy side is vegetarian, gluten-free and low in fat, saturates and salt.

Serves 6 - 10 mins to prepare and 20-25 mins to cook - 203 calories / serving


1·25kg (2 3/4lb) new potatoes, halved
10g (1/3oz) dill, chopped
1 tbsp Dijon mustard
150g (5 1/4oz) half-fat crème frâiche
1 x 30g pack flat-leaf parsley, chopped
1 1/2 tbsp sherry vinegar

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Boil the potatoes in a pan for around 10 minutes or until just tender; drain.

If using a gas barbecue, preheat to medium-high, or if using charcoal wait until the coals are glowing andthe fames have died down. Grill the potatoes for 10-15 minutes, turning often, until crisp and golden.

Mix the remaining ingredients and season. Stir in the potatoes and serve.

Recipe courtesy of Tesco
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