These make a lovely side for a barbecue with a great smoky flavour and a delicious dressing.
Barbecue potato salad – serves 4
- 800g new potatoes, boiled until tender, then halved
- 4 garlic cloves, bashed
- 3 sprigs of rosemary, leaves picked
- 2 tbsp good quality olive oil
FOR THE DRESSING:
- 1 tbsp English mustard
- 1 tbsp runny honey
- 2 tbsp chopped chives
- 2 tbsp good olive oil
Put the potatoes, garlic and rosemary onto a large sturdy baking tray. Season well and trickle over the olive oil, then toss together.
Put the tray onto a hot barbecue and cook the potatoes for about 3 mintues, then shake and cook for another 3 minutes or until hot through. Remove from the barbecue and set aside while you make the dressing.
Whisk the dressing ingredients together in a small bowl.
Pick the rosemary and garlic out of the tray and discard. Trickle the dressing over the hot potatoes and toss well to coat, leave to stand for 5 minutes, then serve warm.
(Original recipe from Tom Kerridge Outdoor Cooking, Bloomsbury Absolute, 2021.)
Jono & Jules do food & wine 