Name: Barbecued potato salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 750g kipfler potatoes, washed; 9.20 gm olive oil; 4 green onions, sliced; 40.00 ml chopped gherkins; 62.50 ml chopped fresh flat-leaf parsley leaves; 117.50 gm sour cream; 40.00 ml white balsamic vinegar

Barbecued potato salad

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Fire up the Australian barbecue and elevate your grilling game!

Ingredients:

750g kipfler potatoes, washed
9.20 gm olive oil
4 green onions, sliced
40.00 ml chopped gherkins
62.50 ml chopped fresh flat-leaf parsley leaves
117.50 gm sour cream
40.00 ml white balsamic vinegar

Instructions:

In a large saucepan, add the potatoes and cover them with cold water. Bring to a boil over high heat, then lower the heat to medium and simmer for 10 minutes until the potatoes are just tender. Drain the potatoes and let them cool for 5 minutes. Slice them diagonally into 2cm-thick pieces and drizzle with oil.
Preheat a barbecue plate or chargrill over medium-high heat. Grill potato slices for 4 to 5 minutes on each side until golden. Transfer to a bowl and combine with onion, gherkin, and parsley. In a jug, whisk together sour cream and vinegar, season with salt and pepper. Pour over potato mixture. Serve and enjoy!

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