Experience this uniquely sophisticated potato salad. Tender, smoke-kissed potatoes form the heart of this dish, accompanied by a vibrant mix of chilli, lemon and coriander. The smokiness enhances the creamy texture of the dressing, creating a tantalising medley of flavours.
5 min
60 min
4-6 pers
Side
United Kingdom
Ingredients
● 1kg charlotte potatoes
● 2 tbsp olive oil
● Small bunch of coriander
● 4 tbsp mayonnaise
● 4 spring onions, chopped
● 2 red chillies, sliced
● Juice of 1 lemon
● Sea salt and black pepper
Directions
Step 1
Get your Charlie Oven to around 220°C. This is a proper hot smoke!
Step 2
Put a large pot of water on to boil on the cooking rack placed directly above the charcoal and cook for 10 minutes.
Remove the spuds and let them dry in a colander for at least 15 minutes. The longer, the better.
When dry, throw your potatoes into a large bowl and rub with olive oil, a pinch of salt and pepper.
Step 3
Tip the potatoes onto the Charlie Flatbed Plancha or an oven roasting tray and place further up inside the oven to cook indirectly. Throw some wood chips or one wood chunk onto your coals and shut the door. Cook for 40–60 minutes until you have a smoky golden colour on the skin of the spuds.
Step 4
Remove the smoky potatoes from the oven and let them rest. You can serve this dish warm or cold, so it’s up to you how long you leave them. Meanwhile, pick the coriander leaves, but don’t throw away the stalks (we love them; they have great flavour). Roughly chop the leaves and finely chop the stalks.
Step 5
In a large bowl, mix the smoked spuds with the mayo, spring onions, sliced chillies, lemon juice and coriander leaves and stalks. Serve with something massive! Like a spatchcock
cow!