My favourite potatoes for this salad are Jersey Benne, but any new potato will do. Leave the skins on.
Serves: 4
INGREDIENTS
10-12 small, new potatoes
1⁄4 cup olive oil
sea salt and freshly ground pepper
Dressing
2 tablespoons black mustard seeds
2 tablespoons extra virgin olive oil
1⁄4 cup roughly chopped flat leaf parsley
1 clove garlic, crushed
juice of 1 lemon
METHOD
Toast the mustard seeds in a dry pan over a medium heat until they are fragrant and start to pop. Do not allow them to burn as they become very bitter.
Bring a large saucepan of water to the boil and cook the potatoes for about 15 minutes, until they are tender but still quite firm.
Preheat a barbecue or ridged grill to a medium/low heat.
When the potatoes are cooked, drain and run under cold water until cool enough to handle. Cut in half and toss in a bowl with the olive oil and the salt and pepper.
Place them cut side down on the grill.
Press them down gently with a fish slice, so they become well marked by the ridges on the grill. Grill until golden brown and crisp.
To prepare the dressing, combine all the ingredients in a large bowl.
To serve: Toss the hot potatoes in the dressing and taste for seasoning. Serves 4

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