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Potato salad
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Smokey BBQ potato salad with soft potatoes, crispy bacon, and tangy dressing. A reinvented classic everyone will crave.
Ingredients:
  • 1.2kg desiree potatoes, scrubbed
  • 80ml (1/3 cup) extra virgin olive oil
  • 20.00 ml apple cider vinegar
  • 65g (1/4 cup) whole egg mayonnaise
  • 40.00 gm creme fraiche
  • 23.40 gm wholegrain mustard
  • 20.60 gm milk
  • 3 green shallots, thinly sliced
  • 62.50 ml coarsely chopped fresh continental parsley
  • 40.00 ml coarsely chopped fresh dill
  • 200g rindless shortcut bacon, coarsely chopped
  • 40.00 ml drained capers
Instructions:
  • In a large saucepan, cover the potatoes with cold water and bring to a rapid boil over high heat. Uncover and simmer for 15 minutes or until easily pierced with a skewer.
  • Preheat the barbecue grill on high heat. Drain the potatoes and let them cool. Cut them lengthwise into 1.5cm thick slices, then place them on a tray. Drizzle with 3 tablespoons of oil and season to taste.
  • Grill potato slices until crisp and slightly charred on both sides for 2-3 minutes each. Place them back on the tray, drizzle with vinegar, and let cool completely.
  • In a bowl, mix together mayonnaise, creme fraiche, mustard, and milk. Season with salt and pepper. In another bowl, combine shallot, parsley, and dill.
  • Heat the oil on a barbecue flatplate, then add the bacon and cook, tossing occasionally, for 3-4 minutes until golden and crisp. Next, add the capers and barbecue for 1 more minute until they are crisp.
  • Layer half of the sliced potatoes on a serving platter. Drizzle with half of the dressing, then sprinkle half of the bacon mixture and half of the herb mixture. Repeat the layers with the remaining ingredients.

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