Barbecued potato salad
Save on oven time by baking potatoes at the edge of the barbecue as the coals heat up.
- Prepare1 hr
- Cook15 mins
- Total time1 hr 15 mins
- 4 baking potatoes
- 2 bulb/s garlic
- 1 green chilli
- 1 salad onion
- 2 tbsp olive oil
- 1½ tbsp red wine vinegar
- 1 tsp maple syrup
- flat leaf parsley, to serve
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.
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.
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.
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.
Typical values per serving when made using specific products in recipe