This delicious crispy potato salad is packed with smoky flavours and a tangy mustard caper dressing, making it the perfect accompaniment for summer grilling sessions. Food writer and barbecue specialist Jim Moore reveals that the dish was inspired by a tapas-style potato recipe he enjoyed in Belfast, but with a barbecue twist that adds a smoky charred edge.
Unique Barbecue Twist on Traditional Potato Salad
Unlike traditional potato salad, this innovative recipe uses smashed baby potatoes grilled over coals or in a hot griddle pan, creating a crispy exterior while keeping the inside soft and fluffy. The dish is finished with a creamy dressing made with mustard, capers, lemon, herbs and yoghurt, creating a perfect balance of textures and flavours.
Jim Moore explains the culinary philosophy behind this creation: "There's something about crispy potatoes and smoky barbecue flavour that just works, especially when it's all finished off with a tangy, herby sauce that cuts through the richness. Instead of roasting, we crisp the smashed baby potatoes directly over the coals or in a hot griddle pan, giving them that fire-charred edge. The dressing brings everything together - creamy, lemony and packed with capers, mustard, garlic and herbs."
Crispy Potato Salad with Mustard Caper Dressing
Preparation Details
Prep time: 15 minutes, plus cooling
Cook time: 30-40 minutes
Serves: 4-6 people
Ingredients
For the potatoes:
- 750g baby potatoes
- 1 tbsp olive oil, plus extra for greasing (optional)
- 1 tsp smoked paprika
- Sea salt and freshly ground black pepper
- Small pinch of dried chilli flakes (optional, for heat), to serve
For the dressing:
- 3 tbsp mayonnaise
- 2 tbsp Greek-style yoghurt
- 1 garlic clove, finely grated
- 1 tbsp capers, drained and finely chopped
- 1 tsp Dijon mustard
- Zest and juice of ½ lemon
- 5 spring onions, thinly sliced
- 30g fresh flat-leaf parsley, finely chopped
Method
- Start by adding the baby potatoes to a saucepan of cold salted water and bringing it to the boil. Simmer for 20-25 minutes until the potatoes are fork-tender, then drain them and allow them to steam-dry in the colander for a couple of minutes.
- Place the potatoes on a tray or chopping board and gently press each one with the bottom of a glass or metal cup to flatten them slightly, aiming for a thickness of between 1 and 1.5cm. Leave them to cool briefly so they firm up.
- While the potatoes cool, prepare the dressing by mixing together the mayonnaise, yoghurt, garlic, capers, mustard, lemon zest and juice, along with half of the spring onions and parsley. Taste the mixture and adjust the seasoning if needed, adding extra lemon for a sharper flavour.
- Next, preheat your barbecue for direct heat at around 180 to 230°C (350 to 450°F). Lightly brush the flattened potatoes with olive oil and season with smoked paprika, salt and black pepper.
- Place the potatoes directly on the barbecue grill or on a hot griddle pan and cook for 10 to 15 minutes, turning occasionally, until they become crispy and golden around the edges. Keep an eye out for flare-ups and move them to a cooler area if necessary.
- Once crisp, transfer the potatoes to a tray and allow them to cool for around five minutes.
- Lightly toss the grilled potatoes with half of the dressing so they are just coated, then arrange them on a serving platter. Spoon over the remaining dressing and scatter the dish with the rest of the parsley and spring onions. Finish with freshly cracked black pepper and a pinch of chilli flakes if you want extra heat.
Serving Suggestions and Versatility
The salad can be served warm or at room temperature, making it a versatile side for barbecued dishes such as grilled chicken or ribs. It can also be simply enjoyed with a cold drink on a summer evening, offering flexibility for different dining occasions and preferences.
This innovative recipe features in How To BBQ Everything by Jim Moore, published in hardback by Ebury Press (£25), with photography by Liz and Max Haarala Hamilton. The book offers comprehensive guidance for barbecue enthusiasts looking to expand their outdoor cooking repertoire.
Additional Culinary Inspiration
For those seeking more culinary inspiration, consider exploring other delicious recipes that can elevate your home cooking experience. These might include techniques for elevating one-pot chicken and rice with honey and soy marinade, innovative approaches to traditional dishes like shepherd's pie with creative ingredient swaps, or expert hacks for achieving perfect chip shop crunch in your air fryer.
The combination of smoky grilled potatoes with the bright, tangy dressing creates a memorable side dish that transforms ordinary potato salad into something extraordinary. The contrast between the crispy exterior and fluffy interior of the potatoes, combined with the creamy yet sharp dressing, makes this recipe stand out from traditional potato salads.
