Grilled Potato Salad

Grilled Potato Salad

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Course Salad, Side Dish
Cuisine barbecue


  • 1 kg baby potatoes
  • 1 sprig thyme
  • 3 tbsp olive oil
  • 150 g bacon lardons
  • 3 shallots thinly sliced
  • 2 spring onion chopepd
  • 2 tbsp crème fraiche
  • 1 tbsp wholegrain mustard
  • 1 tbsp extra virgin olive oil
  • 1 tbsp chives chopped
  • Seasoning


  • Place the baby potatoes in a saucepan. Fill with water and add a good pinch of salt and the thyme. Bring to the boil and simmer for 20-25 minutes until just tender. Remove from the heat, drain and allow them to cool in a colander. Slice the potatoes into halves.
  • In the meantime, Heat a frying pan and sauté the bacon pieces in a tablespoon of olive oil until crispy.
  • Next, prepare the dressing. Mix together the crème fraiche, mustard, cooked bacon pieces, raw shallots, spring onion, extra virgin olive oil. Stir well, season with salt and pepper.
  • Preheat the barbecue to medium /high. Drizzle the halved potato with the last 2 tbsp. olive oil, sprinkle with salt and pepper and char, cut-side down, for 5-8 minutes or until lightly charred.
  • Place the potato on a serving plate, drizzle with dressing, sprinkle with some chives
  • Cover with cling film and store in the fridge until needed.