Ingredients
- Garlic 1 head
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 155ml
- Baby potatoes 900g
- SpinneysFOOD Fine Sea Salt 1 ½ tsp
- White grape vinegar 3 tbsp
- SpinneysFOOD Organic Natural Honey 1 tbsp
- Dijon mustard 1 tsp
- Small red onion 1
- SpinneysFOOD Fresh Parsley A handful
- Salted kettle corn potato crisps 60g
Nutrition (Per serving)
- Calories 583
- Fat 41.6g
- Saturates 5.8g
- Protein 8.4g
- Carbs 50.3g
- Sugars 5.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Grilled potato salad with roasted garlic vinaigrette
European 20 Mins Prep · 30 Mins Cook
- Prepare a grill or barbecue to a medium-high heat.
- Using a sharp knife, slice the top off the garlic bulb. Drizzle the bulb with 1 tbsp (approx. 15ml) of olive oil and wrap in aluminium foil. Place the garlic on the grill, indirect side, for approx. 20 minutes or until tender.
- Halve the baby potatoes and add them to a large pot of cold water. Add in 1 tsp of the salt. Place the pot over a high heat and bring to a boil. Lower the heat to a simmer and cook for approx. 15 minutes or until tender.
- Drain and return to the pot to dry out. Cool slightly. Toss the potatoes in 1 tbsp (approx. 15ml) of olive oil.
- Place the potatoes, cut-side down, on the grill and cook for approx. 5-10 minutes or until char lines form. Remove from the heat and set aside.
- To make the vinaigrette, place the roasted garlic, white grape vinegar, honey, mustard, 1/2 tsp of salt and 125ml of olive oil in a blender and blitz until smooth.
- Finely slice the red onion and parsley.
- Toss the potatoes in the vinaigrette, onion and parsley
- Serve the salad along with the potato crisps.