smoked potato salad cooked on the Weber Master-Touch charcoal BBQ
Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

Smoked potato salad cooked on the Weber Master-Touch charcoal BBQ

Easy to make; this perfect smokey partner for grilled chicken and beef

Smoking the potatoes over charcoal for this classic salad gives it a whole new level of flavour. The potatoes make a lovely summer side dish for steak or chicken and are so easy to cook. If you are using a Weber gas BBQ place the wood chips in a smoker box over the Flavorizer bars. We used the whiskey wood chips which are not soaked in whiskey but made from old whiskey barrels. Soak the chips in water for about 30 minutes before using otherwise they are more susceptible to catching fire.

 

 

Ingredients:

  • 1kg (2lb 3oz) salad potatoes; cut into chunks
  • 2tbsp cold-pressed rapeseed oil
  • Sea salt
  • Ground black pepper
  • Mayonnaise
  • 2teasp French mustard
  • 3 shallots; finely diced
  • 1tbsp chives; finely chopped or could use the tops off spring onions
  • 1 medium red chilli; de-seeded and very finely chopped or a pinch of red chilli flakes (optional)

Equipment:

Place the potatoes into a bowl or plastic bag, add the salt and pepper. Give them a good mix so that they are covered in the oil. The oil helps the smoke to adhere to your food. Tip them into the vegetable basket.

Set up the barbecue with an indirect heat area, we placed charcoal at either side of the BBQ and left the centre as the indirect, and bring the BBQ up to a roasting temperature. Place the potatoes over the indirect heat area. Add the wood chips at the same time as the vegetables. Open the vents top and bottom to give a good air flow through the barbecue; if the vents are closed the charcoal will go out.

Roast for about 30 minutes until the potatoes are soft when stabbed with a small paring knife.

Let the potatoes cool then put them into a bowl and combine with the mayonnaise, French mustard, shallots, chives or spring onions and chilli, if using. This dish makes the perfect summer accompaniment to grilled steaks and chicken.