Crispy Potato Salad
Lunch | British
This is a potato salad, but the potatoes aren’t boiled and left soft. They’re par-cooked until fork tender, halved, then pressed onto a hot BBQ flat plate until the flesh side goes golden and crisp. That caramelised face is what makes this different from a standard potato salad. Combined with a yuzu mayo, it’s sharp, rich and has a proper texture contrast that a boiled potato salad doesn’t have. It’s also the kind of dish that suits a Christmas lunch where the BBQ is already hot and you need something that can sit alongside grilled meat without being an afterthought.
The yuzu mayo comes together in a tall jug with an immersion blender. Put everything in, blend from the bottom up, and it emulsifies quickly into a thick, glossy mayo with a citrus sharpness that a lemon mayo doesn’t quite replicate. The whole dish can be prepped ahead and kept in the fridge, which is exactly what you want when you’re cooking for a group.
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
- YUZU MAYONNAISE
- 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
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
Yuzu juice:
Yuzu is a Japanese citrus with a sour, floral and aromatic flavour that’s distinct from lemon or lime. The perfumed quality is what makes it interesting in a mayo. You’ll find bottled yuzu juice at Asian grocery stores and most specialty food shops. If you can’t track it down, a blend of roughly 60% lemon, 20% lime and 20% grapefruit juice gets you close to the tartness and slight bitterness, though the floral note won’t be there.
Kipfler potatoes:
Kipfler are a waxy, firm-fleshed potato and that’s exactly what you need here. Floury potatoes will break apart when you par-cook them and won’t hold up when you press them onto a hot flat plate. Waxy varieties keep their shape through both cooking stages and give you a clean crisp face without falling to pieces. Baby potatoes work as an alternative. If using baby potatoes, halve them the same way and adjust the par-cook time as they tend to cook faster.
Peanut oil:
Peanut oil has a neutral flavour and a high smoke point, which makes it a reliable choice for emulsifying into the mayo where you want a clean base without any competing flavour. Any neutral oil works here: grapeseed or canola are all fine. Avoid using olive oil in the mayo as the flavour is too assertive and can make the emulsion taste bitter. Keep the olive oil for the potatoes on the flat plate.