• People

    Serves : 8

  • Prep Time

    20 min.

  • Cooking Time

    20 min.

  • Method



the Ingredients

Potato Salad 692X636Px 346X318
  • 2kg Medium sized potatoes
  • 200ml Olive oil
  • 1 Bunch spring leeks
  • 3 Shallots
  • 80ml White vinegar
  • 2 tbsp Mild mustard
  • 1/2 tbsp White sugar
  • Salt
  • Pepper
  • 10 Cherry tomatoes


This delicious side dish makes the perfect accompaniment to any barbecued meat.

In the kitchen:
  • Wash the potatoes and cut into wedges –quarters or eighths.
  • Cook until they are almost done in a pot with salt water. Drain and leave to steam off and dry somewhat on a plate. Mix them with 50 ml olive oil in a bowl.
  • Clean the spring leeks and slice them into rings.
  • Peel the shallots and chop finely, so that you have 4 tbsp to use.
  • Then mix the shallots and leek with the remaining oil, vinegar, mustard, sugar, salt and pepper.
  • Wash the tomatoes and cut into quarters.
At the barbecue:
  • Prepare the barbecue for direct heat – approx. 180-200 ºC.
  • Place the vegetable basket on the grate and pour in the potatoes. Grill for 10-15 minutes. Turn from time to time.
  • When they are golden brown, remove them and put them in a bowl. Pour the dressing over while they are still warm. Season with salt and pepper. Carefully stir in the cherry tomatoes and season if necessary.

    All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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