Grilled Potato Salad

Serves 4

  • 500g baby potatoes, parboiled
  • olive oil
  • 1 tsp smoked paprika, toasted
  • sea salt and black pepper

For The Salad

  • 2 corns on the cob
  • 300g fine French beans, blanched
  • 100g baby spinach
  • 100g goat’s cheese, sliced

For The Dressing

  • 50g basil pesto
  • ½ cup buttermilk
  • 1 tsp sugar

1 Halve the parboiled potatoes and toss with olive oil and paprika.
2 Heat a griddle pan; cook potatoes until soft. Remove, set aside; season.
3 Griddle the corn until charred and cooked. Slice into rounds, toss with beans, baby spinach and goat’s cheese. Add the potatoes.
For The Dressing Whisk together all the ingredients.
5 To Serve Serve salad drizzled with dressing.

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