30 mins
Smoky New Potato Salad
Recipe by Graham
Smoky New Potato Salad is particularly good to serve with a barbeque of spare ribs or spicy chicken. It's quick and easy but will lift your potato salad from ordinary to extraordinary! Summer barbecues and picnics aren't complete without a tasty helping of this tasty potato salad.
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Sole Véronique Ingredients for Smoky New Potato Salad
Currently displaying quantities in US Imperial Measurements
How to Cook Smoky New Potato Salad
- Wash (and scrub if necessary) the potatoes. Place them in a large saucepan and cover by 2" (5cm) with cold salted water. Bring to a boil, lower the heat and simmer until just tender when pierced with the tip of a knife (about 15 to 20 minutes).
- Meanwhile, peel and crush (mince) the garlic clove and peel and chop the shallot. Whisk together the mayonnaise, shallot, lime juice and paprika in a bowl. Heat the olive oil in a small pan over medium heat and add the crushed garlic. Cook for 1 to 2 minutes, stirring, until fragrant, then set aside.
- Drain the potatoes and let them sit for 3 to 4 minutes until cool enough to handle but still very warm. Cut the potatoes into wedges and add to the mayonnaise mixture. Toss to combine, season with salt and freshly-ground black pepper and drizzle with the olive oil and garlic mixture. Sprinkle with the coriander and serve warm or at room temperature.
GRAHAM'S HOT TIP:
Don't worry if you can't get red potatoes - it's just a visual thing and your potato salad will taste just as good with regular new potatoes.
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