Herbalicious BBQ Potato Salad: A Fresh and Flavourful Twist on a Classic Side
The weather is finally cooling down, and you know what that means—it’s officially BBQ season! Weekends are the perfect time to gather with loved ones, fire up the grill, and indulge in delicious food. And what better way to complement your BBQ feast than with a vibrant, flavour-packed side dish?
Enter the Herbalicious BBQ Potato Salad—a recipe that brings together the freshest ingredients for a truly irresistible salad. Baby potatoes, roasted until golden and crispy, are tossed in a creamy and tangy dressing that’s deceptively simple yet absolutely delicious. To elevate the flavours even further, this salad features crisp cucumbers, a medley of fresh herbs, and a generous topping of crispy fried onions for a delightful crunch.
This salad is all about celebrating the beauty of wholesome, simple ingredients and letting their natural flavours shine. It’s the perfect addition to your BBQ spread—fresh, hearty, and so good you’ll find yourself going back for seconds (and thirds!).
So, whether you’re hosting a backyard barbecue or simply enjoying the cooler weather with friends and family, this Herbalicious BBQ Potato Salad is guaranteed to bring big flavours to the table. Ready to make your next BBQ unforgettable? Let’s get started!
Ingredients Used For Herbalicious BBQ Potato Salad
Herbalicious BBQ Potato Salad:
Baby Potatoes: Baby potatoes are ideal for their creamy texture and quick roasting time. Their small size ensures even cooking, and when roasted, they develop a golden, crispy exterior that pairs perfectly with the creamy dressing.
Cucumbers: Cucumbers add a refreshing crunch and a cool contrast to the warm roasted potatoes. Their light, crisp texture balances the richness of the salad.
Fresh Herbs: A medley of fresh herbs like parsley, dill, and chives enhances the salad with vibrant, earthy flavours. The herbs bring a bright, aromatic element that ties all the ingredients together.
Creamy Dressing: The creamy dressing, made with mayonnaise and a hint of mustard or vinegar, provides tanginess and a smooth, luxurious texture. It coats the potatoes beautifully, ensuring every bite is packed with flavour.
Crispy Fried Onions: These add a savoury crunch that elevates the salad, making it more indulgent and texturally interesting. They also add a rich umami flavour to complement the tangy dressing.
Alternative Ingredients
Potatoes: Swap baby potatoes for sweet potatoes or larger potatoes cut into bite-sized pieces.
Cucumbers: Use radishes or celery for a similar crunch with a different flavour profile.
Fresh Herbs: Substitute coriander, mint, or basil based on your preferences.
Dressing: Replace mayonnaise with Greek yoghurt or sour cream for a lighter, tangier option. You can also use a vinaigrette for a non-creamy alternative.
Fried Onions: Use toasted nuts, such as almonds or walnuts, for a crunchier, nutty topping.
Preparation Tips For Herbalicious BBQ Potato Salad
- Roasting Potatoes: Ensure the potatoes are evenly coated with oil and seasoned before roasting. Spread them out on the tray in a single layer to achieve crispiness.
- Chopping Cucumbers: Dice the cucumbers into uniform pieces to ensure they blend well with the potatoes. Pat them dry if they’re watery to avoid thinning the dressing.
- Herbs: Chop the herbs finely to distribute their flavour throughout the salad evenly. Use fresh herbs for maximum aroma and taste.
- Dressing: Prepare the dressing in advance and refrigerate it to allow the flavours to meld together. Toss it with the potatoes while they’re still slightly warm to help the flavours penetrate.
Serving Tips For Herbalicious BBQ Potato Salad
- Serve the salad slightly warm or at room temperature to best enjoy the creamy dressing and crispy textures.
- Garnish with additional fresh herbs or a squeeze of lemon for extra freshness before serving.
- Pair it with grilled meats, seafood, or vegetables for a complete BBQ meal.
Storage Tips
Refrigeration: Store the salad in an airtight container in the fridge for up to 2 days. Keep the crispy fried onions separate and add them just before serving to maintain their crunch.
Reheating: Reheat the potatoes gently in the oven or microwave if serving warm. However, this salad is also delicious cold or at room temperature.
Make-Ahead: Roast the potatoes and prepare the dressing a day in advance. Store them separately and assemble the salad just before serving to keep it fresh and vibrant.
Herbalicious BBQ Potato Salad
Ingredients
- 700 g baby potatoes, halved, skin-on
- 2 spring onions, chopped (plus 1 tbsp extra for garnish)
- 3 cucumbers, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, finely chopped
Dressing
- ½ cup Greek yoghurt
- ⅓ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1 lemon, juiced
- ½ tsp paprika
- salt and freshly ground black pepper, to taste
- ¼ tsp red chilli flakes, optional
Instructions
- Preheat the oven to 200°C.
- Place the potatoes in a large pot, add cold water (not pre-heated), and place on high heat. Once the water boils, cook for an additional 6 minutes to par-boil. Ensure the potatoes remain firm and not fully cooked.
- Drain the potatoes, season with salt and pepper, and lightly coat with flour for a crispy texture.
- Preheat the baking pan, drizzle a mix of vegetable and olive oil onto a large baking tray and heat in the oven for 2 minutes. The tray should be large enough to hold the potatoes in a single layer. Remove from the oven, add the potatoes, and toss to coat in the oil.
- Roast the potatoes in the oven at 200°C for about 45 minutes, until golden brown.
- While the potatoes roast, heat a little oil in a pan over medium heat. Add the sliced onions and cook for 10-15 minutes, stirring occasionally, until caramelised and crispy. Set aside.
- In a large mixing bowl, whisk together the mayonnaise, yoghurt, mustard, garlic, lemon juice, maple syrup, rice vinegar, salt and pepper until smooth. Add the roasted potatoes, spring onions, cucumbers, dill, parsley, mint, chilli flakes (optional) and caramelised onions; gently mix until combined.
- Serve on a platter and enjoy a delicious side for BBQ season!
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