Go Back

New potato and grilled vegetables salad

This new potato and grilled vegetables salad  is perfect for Summer BBQs, picnics and trips. You can make it ahead or serve at immediately after making it.  If you want the potatoes to have a smoky flavour, just put them on the BBQ for a couple of minutes, before mixing them with the rest of the veggies and dressing. It’s very filling, so you can serve it as a main vegan/vegetarian meal too!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g new potatoes
  • 1 Large or 2 small red onion
  • 1 courgette
  • 1 red pepper
  • 1 yellow pepper
  • 100 g cherry tomatoes
  • 1 bulb garlic
  • Olive oil
  • Apple cider vinegar
  • Mint or basil leaves

Method
 

  1. Put the potatoes into a pan of cold water. Bring to the boil and simmer for approx. 15 minutes until the potatoes are tender. Drain and set aside to cool.
  2. Meanwhile, put the garlic and onion onto the BBQ and gently grill them until soft. Set aside.
  3. Cut the courgette, red & yellow pepper into thick slices or chunks. Put them on the BBQ and cook until charred. Place them into a large serving bowl and cover.
  4. Finally barbecue the cherry tomatoes until tender (this should only take a minute or so) and add to the other vegetables.
  5. Remove the skins of the garlic and onion. Remove the skin of the peppers (optional). Cut the onion and peppers into thin slices and add these to the courgette.
  6. Cut the potatoes in half (if they are too big) and char them on the BBQ (optional) and place them in the bowl.
  7. Toss everything in the serving bowl, then drizzle a little some olive oil and cider vinegar over the veggies. Season to taste, then toss again. Taste and adjust the oil, vinegar and seasoning, then cover the salad until you’re ready to serve.
  8. Add the chopped herbs just before serving.