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BBQ Potato Salad



  • 1.

    Heat BBQ to high (turn all burners on)

  • 2.

    Tightly wrap the potatoes with foil and place onto a rack above the flat plate lower the hood and leave to cook on high heat for 20 minutes.

  • 3.

    Mix the yoghurt, sour cream, and aioli together –pour into a squeeze bottle and set aside. This will be the dressing

  • 4.

    Into a mortar add the pepper, salt and paprika and ground together set aside.

  • 5.

    Whisk the eggs together and set aside.

  • 6.

    Open the hood after 20 minutes and turn flat plate down to medium add a splash of vegetable oil. Once sizzling pour over the egg mixture to resemble a flat type omelette. Will cook within 30 seconds so be prepared to quickly roll the egg into a log and remove. Roughly slice up the egg roll and set aside.

  • 7.

    Turn char grill to medium heat and cook the bacon remove roughly chop and set aside.

  • 8.

    When the potatoes are cooked – (soft to touch) allow to slightly cool then unwrap foil and slice the potatoes - not too thinly.

  • 9.

    On to a serving platter place a layer of the sliced potatoes, squeeze over a ‘zig zag’ of the dressing, add a layer of bacon, then a sprinkling of shallots.

  • 10.

    Now scatter over some of the sliced egg and sprinkle with seasoned Paprika salt. Repeat the layering of potato, dressing, bacon, shallot, egg and seasoned paprika until it is all finished.

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Andrew Graham

Shiraz, Grenache and Other Whites are the best wines to pair with BBQ Potato Salad.


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