Grilled potato and spring onion salad

Grilled potato and spring onion salad

Pole od krumpira s mladim lukom

By
From
Dalmatia
Serves
4

My father makes this dish all the time. He loves to cook potatoes in the ashes next to the open fire and use his own home-made olive oil to dress it. Wood fire adds a special smoky twist to this dish.

Ingredients

Quantity Ingredient
1kg waxy potatoes, such as desiree, sebago or nicola
3 tablespoons vegetable oil
100ml extra virgin olive oil
1 bunch spring onions, sliced diagonally
2 garlic cloves, crushed
3 tablespoons red wine vinegar
sea salt
freshly ground black pepper

Method

  1. Preheat a barbecue grill plate or chargrill pan to high.
  2. Leaving the skins on, wash the potatoes and cut them in half lengthways. Put the potatoes in a bowl, sprinkle with the vegetable oil and season well with salt.
  3. Grill the potatoes, cut side down, on the barbecue until cooked, about 10 minutes each side. When the potatoes are cooked and soft in the middle, let them cool down a little. (Alternatively, you can bake the potatoes in a 220°C oven, or wrap the cut potatoes in foil and drop them into an open fire to cook for about 20–25 minutes.)
  4. While the potatoes are still warm, either slice them, or break them up roughly into pieces using your hands. Put them in a bowl with the olive oil, spring onion, garlic and red wine vinegar. Adjust the seasoning to taste and serve the salad warm or cold.
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