Sunday, March 8, 2009
BBQ'd New Potato Salad
British Food:How To Make New Potato Salad
500g new potatoes
4 tbsp olive oil
2 spring onions , thinly sliced
4 bacon slices , (optional)
salt and pepper
1 tbsp crème fraiche
½ tbsp GF whole grain mustard
2 tbsp red wine vinegar
80 large olive oil
1 slotted spoon
1 cutting board
1 metal spatula
1 barbecue, either charcoal or gas
1 bottle of water for dousing any flames
When using a charcoal BBQ light it 30-45 mins before you plan to cook.
It is ready to cook on when there are no more flames and the charcoal has turned white.
When using a gas BBQ, light and turn it to the highest setting. Leave it for 15-20 mins to heat.
Place the potatoes in a saucepan on the hob and cover with cold water.
Turn the heat to high and allow to boil.
When boiling turn down to a simmer and cook for roughly 20 mins until the potatoes are soft.
Take them out and place on a tray.
Slice all of the potatoes in half.
A quick tip: allow them to cool before cutting them as it will be easier
Place the potatoes back on baking tray and drizzle over the olive oil.
Season generously with salt and pepper and combine well using your hands.
Add the mustard to the crème fraiche.
Then add the vinegar and add 2 tbsp of olive oil, slowly whisking. Keep whisking when adding the oil as it won't emulsify.
Keep adding and whisking until the oil is used.
Season with salt pepper and whisk again.
Individually place the potatoes onto the grill, face down.
Then place the bacon onto the grill.
After roughly 3 mins, turn the potatoes and bacon.
If they are many flames move the bacon to a cooler part of the grill.
When grilled remove from the barbecue
Place the grilled bacon on the chopping board.
Then taking a large knife, slice the bacon, thinly, lengthways
Put the potatoes into a large bowl.
Add the slices of bacon, the spring onions and pour in the vinaigrette.
Then with your spoon, combine it all together
This potato salad goes wonderfully with any barbecued meats or fish.