It's your two favourite potato recipes in one - crispy potatoes and a potato salad. This recipe adds texture to your potato salad by crisping up the potatoes on the BBQ before tossing them in a yuzu mayonnaise. Perfect for the Christmas lunch!
Category
Lunch
Servings
4
Prep time
15 minutes
Cook time
45 minutes
It's your two favourite potato recipes in one - crispy potatoes and a potato salad. This recipe adds texture to your potato salad by crisping up the potatoes on the BBQ before tossing them in a yuzu mayonnaise. Perfect for the Christmas lunch!
Ingredients
- 1.5kg (3.3lbs) kipfler potatoes
- 60ml (¼ cup) olive oil
-
sea salt and cracked black pepper, to season
- 4 spring onions, sliced on the bias
- 2 egg yolks
- 1½ tsp Dijon mustard
- 50ml yuzu juice
- 200ml peanut oil (or other neutral flavoured oil)
-
sea salt and white pepper, to season
Yuzu mayonnaise
Directions
Par cook the potatoes
Place the potatoes in a large saucepan of cold salted water. Bring to a boil over high heat.
- Cook for 30-35 minutes, until fork tender. Drain and set aside to cool.
Make Yuzu Mayo
Place the egg yolks, mustard, yuzu juice and oil in a tall jug. Season with salt and white pepper.
- Using an immersion blender, start blending at the bottom of the jar. Gradually move the blender upwards as you blend to emulsify the oil into the yolks. Take your time to avoid the mixture splitting.
- Cover and refrigerate until you are ready to use it.
BBQ potatoes
Preheat the BBQ flat plate over high heat. Halve the potatoes lengthways and season the flesh side with salt.
- Cover the flat plate with the oil and place the potatoes flesh side down. Cook them for 3-4 minutes, until golden and crisp, then turn to brown the skin side.
- Transfer to a wire rack over a tray and set aside to cool for 15-20 minutes.
Finish and serve
Transfer the potatoes to a large mixing bowl, along with two thirds of the spring onions and the mayonnaise.
- Toss gently to coat the potatoes in the mayonnaise, then transfer to a serving platter. Garnish with the remaining spring onions and season with cracked black pepper.
Recipe notes
Cook support
If the mayonnaise becomes too thick, add a little room-temperature water to thin it out slightly.
Allow the potatoes to cool after crisping on the BBQ, otherwise they can make the mayonnaise split when tossed together.
Sourcing
Kipfler potatoes can be found at good quality green grocers or markets. If you can’t find them, then use baby potatoes instead.
Substitutions
Yuzu is a citrus fruit, found mainly in East Asia, but also grown in parts of New Zealand, Australia, and some parts of Europe. The flavour is sour, tart and aromatic. If you are unable to find fresh or bottled Yuzu juice, then you can substitute with a blend of lemon, lime and grapefruit juice.
Storage
The salad can be stored in an airtight container and refrigerated for up to 5 days.
Method
If you do not have a flat plate on the BBQ, then use a cast iron skillet or heavy based frying pan instead.
