How to make Jim Moore’s crispy potato salad with mustard caper dressing

“There’s something about crispy potatoes and smoky barbecue flavour that just works, especially when it’s all finished off with a tangy, herby sauce that cuts through the richness,” says food writer and BBQ expert Jim Moore. “This one was inspired by a simple tapas-style potato dish I had in a local restaurant here in Belfast, but with a full-blown barbecue twist. Instead of roasting, we crisp the smashed baby potatoes directly over the coals or in a hot griddle pan, giving them that fire-charred edge. The dressing brings everything together – creamy, lemony and packed with capers, mustard, garlic and herbs.”

Crispy potato salad with mustard caper dressing

Prep time: 15 minutes, plus cooling
Cook time: 30-40 minutes

Ingredients:
(Serves 4-6)

For the potatoes:
750g baby potatoes
1tbsp olive oil, plus extra for greasing (optional)
1tsp smoked paprika
Sea salt and freshly ground black pepper
Small pinch of dried chilli flakes (optional, for heat), to serve

For the dressing:
3tbsp mayonnaise
2tbsp Greek-style yoghurt
1 garlic clove, finely grated
1tbsp capers, drained and finely chopped
1tsp Dijon mustard
Zest and juice of ½ lemon
5 spring onions, thinly sliced
30g fresh flat-leaf parsley, finely chopped

Method:

Add the potatoes to a saucepan of salted cold water and bring to the boil.

Simmer for 20-25 minutes until fork tender. Drain and let them steam-dry in the colander for a minute or two.

Place the potatoes on a tray or chopping board and gently press each one with the bottom of a glass or metal cup to flatten, aim for one to one and a half centimetres thick. Let them cool slightly to firm up.

While the potatoes are cooling slightly, stir together the mayo, yoghurt, garlic, capers, mustard, lemon zest and juice, half the spring onions and half the parsley. Taste and adjust seasoning as needed, adding a touch more lemon if you like it extra zippy.

Preheat your barbecue for direct heat (medium-high 180-230°C/ 350-450°F). Brush the potatoes lightly with olive oil and season with smoked paprika, salt and pepper.

Grill the smashed potatoes directly on the grates or a griddle, turning occasionally until crispy and golden on the edges, ten to fifteen minutes depending on heat. Watch for flare-ups and move them to a cooler zone if needed. Once crisp, transfer to a baking tray and let them cool for five minutes.

Lightly toss the grilled potatoes with half the dressing until just coated, then pile them up on a platter. Spoon over the remaining dressing and scatter with the remaining parsley and spring onions. Finish with a crack of black pepper and maybe a few chilli flakes if you’re feeling bold.

Serve warm or at room temperature with grilled chicken, ribs or just a cold cider in hand

How To BBQ Everything by Jim Moore is published in hardback by Ebury Press, priced £25. Photography by Liz and Max Haarala Hamilton. Available now