Ingredients for Barbecued Potato Salad
- 1 kg baby potatoes
- 2 tablespoons olive oil
- Green Onions (not specified in recipe; red onion is used instead)
- 1/2 cup chopped gherkins
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 cup sour cream
- 2 tablespoons white wine vinegar
- 1/2 cup finely chopped red onion
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup crumbled bacon (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Barbecued Potato Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Barbecued Potato Salad
- Place 1 kg of potatoes in a large saucepan.
- Cover with cold water, ensuring potatoes are fully submerged.
- Bring to a boil over high heat.
- Reduce heat to medium and simmer for 10 minutes, or until potatoes are just tender. Pierce with a fork to test for doneness.
- Drain potatoes thoroughly and set aside for 5 minutes to cool slightly.
- Cut potatoes diagonally into 2cm-thick slices.
- Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
- Heat a barbecue plate or chargrill over medium-high heat.
- Grill potato slices for 4-5 minutes per side, or until nicely browned and slightly charred.
- Transfer grilled potatoes to a large bowl.
- Add 1/2 cup of finely chopped red onion, 1/2 cup of chopped gherkins, and 1/4 cup of chopped fresh parsley.
- In a separate jug, whisk together 1 cup of sour cream, 2 tablespoons of white wine vinegar, salt, and pepper to taste.
- Pour the creamy dressing over the potato mixture and gently toss to combine.
- Serve immediately and enjoy!
- Optional: Add 1/4 cup of crumbled bacon for extra smoky flavour.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
13g
Fat
18g
Carbs
9g
