Barbecued Potato Salad

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Barbecued Potato Salad

 

 

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Preparation: 15 minutes

Cooking: 20 minutes

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800 g (1 3/4 lb) chat (baby) potatoes

1 large red capsicum (bell pepper)

1 large red onion, halved, cut into thin wedges

1/4 cup vegetable or olive oil

1/2 cup chopped flat-leaf parsley

1/4 cup chopped chives -OR- green onion

4 teaspoons baby capers, rinsed

1/4 cup red wine vinegar

1 teaspoon wholegrain mustard

 

 

1. Cook potatoes in a medium saucepan of boiling water for 8 minutes Drain;

cool.

 

2. Meanwhile, preheat a lightly oiled barbecue to high. Add capsicum (bell

pepper); cook and turn for 8 to 10 minutes or until skin blisters and blackens.

Place capsicum (bell pepper) in a plastic bag; stand for 5 minutes (this helps

lift skin). Remove skin, seeds and membrane. Chop coarsely. Reduce barbecue heat

to moderate.

 

3. Cut potatoes in half. Combine potato, onion and 4 teaspoons oil in a large

bowl. Toss to combine. Add to barbecue; cook and turn for 10 minutes or until

brown and tender. Transfer to a large heatproof bowl.

 

4. Add capsicum (bell pepper), herbs and capers to potato.

 

5. Whisk vinegar, mustard and remaining oil in a jug; drizzle dressing over

salad. Season with salt; toss to combine. Serve warm.

 

 

 

 

VARIATION: Instead of chat (baby) potatoes, try Desirees or Kipfler.

 

TIP: When cutting onion into wedges, leave core intact to prevent the layers

separating.

 

 

 

Serves 8.