Herby Charred New Potato Salad
Try making this salad with new potatoes, or one of Wales’s great exports – Pembrokeshire Early potatoes – when they’re in season (typically May – July). Parboiling, then charring the spuds on the grill or BBQ imparts them with a husky depth, which we like to emphasise with a generous spoonful of our smoky Dijon mustard.
Ingredients
- 750g new potatoes or Pembrokeshire Earlies
- 2 round shallots, finely chopped
- 2 sticks celery, finely chopped
- 6 tbsps extra virgin olive oil, plus extra for brushing and drizzling
- 2 tbsps apple cider vinegar
- 1 heaped tsp Halen Môn smoky Dijon mustard
- 1 small bunch dill, finely chopped
- 1 small bunch parsley, finely chopped
- Halen Môn Pure Sea Salt & black pepper
Method
- Preheat the grill or BBQ while you parboil the potatoes.
- Plunge the potatoes into a saucepan of well-salted boiling water, and return to the boil. Cook for 10 minutes, or until a sharp knife pierces the skins of the potatoes easily, well before they’re so cooked that they’re at the point of collapse.
- Drain the potatoes in a colander and allow to steam dry for a couple of minutes before brushing each potato with oil to coat.
- Transfer the oiled potatoes to the grill or BBQ and cook for 3-4 minutes before turning with tongs to char on the other side.
- Meanwhile, mix the shallots, celery, oil, vinegar, mustard and herbs together in a large mixing bowl and season with a pinch of salt.
- When the potatoes are tender throughout and charred on both sides, transfer to a board and allow to cool for 5 minutes before roughly chopping into chunky 2.5cm pieces. Tip the potatoes into the mixing bowl and stir to combine with the herby dressing while still warm.
- Transfer to a platter to serve and finish with a final pinch of Halen Môn Pure Sea Salt for crunch.
- The potato salad is best eaten warm, or at room temperature, and will keep covered in the fridge for up to 3 days (bring back to room temperature before serving).
