Barbecued potato salad

Barbecued potato salad

Save on oven time by baking potatoes at the edge of the barbecue as the coals heat up. 

5 out of 5 stars(1) Rate this recipe
Gluten freeVegan
  • Serves4
  • CourseSide
  • Prepare1 hr
  • Cook15 mins
  • Total time1 hr 15 mins

Ingredients

  • 4 baking potatoes
  • 2 bulb/s garlic
  • 1 green chilli
  • 1 salad onion
  • 2 tbsp olive oil
  • tbsp red wine vinegar
  • 1 tsp maple syrup
  • flat leaf parsley, to serve

Method

  1. Wrap baking potatoes and garlic bulbs individually in foil. Place around the coals at the edge of the barbecue, turning the potatoes every 15 minutes as the coals heat up.

  2. Meanwhile, grill the green chilli and salad onions, then chop. Remove the garlic after 45 minutes and the potatoes after 1 hour (they should be tender); set aside to cool a little.

  3. Whisk together olive oil, red wine vinegar and maple syrup; season. Squeeze in the garlic with the chilli and onions. Cut the potatoes into chunks and mix in with some flat leaf parsley.

Cook’s tip

Don't let barbecue food go to waste by letting it sit out too long. Serve up what you think you'll need, then store the rest in the fridge.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,266kJ/ 301kcals

Fat

9.4g

Saturated Fat

1.5g

Carbohydrates

45g

Sugars

4.6g

Fibre

6g

Protein

6.4g

Salt

0.1g

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Overall rating (5/5)

5 out of 5 stars1 rating