BBQ Chilli Potato Salad
This beautiful sunny weather is perfect to put the charcoal on and stay outdoors for as long as possible. We have even bought a padding pool to keep us refreshed while the food is cooking on the BBQ.
As we never know how long the British summer is going to last, let’s make the most out of it while we can!
Potato salads are a must have dish in any BBQ. It is too hot to be slaving by the stove, so we gave it a twist to reduce preparation time and washing up.
Instead of boiling the potatoes, they are seasoned with chilli oil, garlic and rosemary and cooked slowly on the charcoal, wrapped in foil. Once they are cooked, you simply need to add wild rocket, spring onions and pomegranate.
Taste the Different British Gems baby new potatoes are perfect for the BBQ chilli potato salad. Sainsbury’s freshest new potato is harvested and delivered from field to store within 48 hours.
They are grown in Britain, the packet that we bought is from Andrew Williams in Suffolk. You can definitely taste the freshness in the new potatoes, as well as the distinctive buttery flavour, which complement the dish.
- 750g British Gems baby new potatoes
- 2 tbsp chilli oil
- 2 bunches rosemary
- 1 clove garlic
- salt and pepper, to taste
- 150g rocket leaves
- 4 spring onions
- 2 tbsp chilli oil
- 1/2 pomegranate
- In a large bowl, mix the potatoes and chilli oil.
- Break the rosemary sticks, crush the garlic clove and add salt and pepper to taste. Mix well.
- Wrap the potatoes tightly in foil, making sure there are no holes.
- Place the potatoes in the hot charcoal before you start cooking the BBQ.
- Every 10-15 minutes, carefully turn over the potatoes.
- After 45 minutes to 1 hour, check the potatoes and remove from charcoal if cooked.
- In a large bowl, add the potatoes, chilli oil, rocket leaves, chopped spring onions and pomegranate.
- Serve the potatoes with BBQ meat and corn on the cob.
Collaborative post