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Serves: 8

Potato Salad

Prep Time
20 min.
Cooking Time
20 min.
Method
Direct
Prep Time
20 min.
Cooking Time
20 min.
Method
Direct

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

Instructions

    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.
Ingredients
Instructions

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