recipes
Warm Potato Salad
I’ve never really been a fan of potato salad. I don’t know why, but perhaps the blandness of over-cooked spuds, mashed with 2 liters of mayonnaise, left a lasting mark. Poles apart, this fresh and tasty version has become a staple side dish served at just about all my BBQ’s.
Ingredients
  1. About 1 kilo of small Red Potato’s – Try to get them all of a similar size (about a golf ball size)
  2. 2 Shallots – finely chopped
  3. 2 table spoons of Dill – finely chopped
  4. 1/3 cup Italian flat Parsley – chopped
  5. 1 tablespoon whole grain seeded mustard
  6. 1 tablespoon of white wine vinegar
  7. 4 Eggs (Boiled)
  8. Grated Parmesan Cheese to taste
  9. Salt and fresh cracked pepper to taste
Instructions
  1. I find this dish is best severed immediately, as a side dish with your main meal and tastes great, if still slightly warm. From a timing point of view, cook the eggs and potatoes along side the main meal, then mix it all together while the meat is resting.
  2. Get your BBQ ready and set at a medium heat. Wash your potatoes but don’t peel them. Roast them directly on the grill, turning them occasionally. You want to see some sear lines. Be careful not to over-cook them. Your looking for a firm spud but one that will let a knife or skewer pass through easily. While they are roasting, put your room temperature eggs in cool water and bring to a gentle boil. Its up to you, I prefer hard boiled but a medium egg is just fine – cheat and use an egg timer. Once cooked, set the potatoes and eggs aside to cool just enough, to be able to handle them.
  3. In your salad bowl place the sliced shallots, dill, seeded mustard and vinegar. Use a whisk to mix it thoroughly. Shell your boiled eggs and cut them, along with the spuds into halves, and place in the bowl along with the chopped parsley. Gently use you hands to roll the mix together, Be careful to try and not break up the eggs and potato chunks to much. Finley grate some fresh Parmesan cheese and finish with a twist of sea salt and cracked pepper….You’re good to go. Now – try getting it to the table without pinching a piece or two for yourself.
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