Grilled yukon gold potato salad with red pepper-smoked paprika mayonnaise

  • Preparation Time30 mins
  • Cooking Time12 mins
  • Serves4
  • DifficultyEasy
1kg small Yukon gold potatoes, scrubbed
Salt and freshly ground black pepper
125g prepared mayonnaise
30g Dijon mustard
2 red bell peppers, grilled, peeled, seeded and diced
2 cloves garlic, chopped
15ml champagne or white wine vinegar
15g Spanish smoked paprika
Canola oil
Handful of chopped flat-leaf parsley, plus more for garnish
1) Heat the griddle to high. Place the potatoes in a large saucepan and cover by 2.5-cm with cold water. Add 1 tablespoon of salt, bring to boil over high heat and cook until just cooked through, about 10 minutes. Drain, let cool slightly and halve.

2) While the potatoes are cooking, combine the mayonnaise, mustard, peppers, garlic, vinegar, paprika and salt and pepper in a blender or food processor and process until smooth.

3) Brush the cut sides of the potatoes with oil and season with salt and pepper. Griddle cut side down until lightly golden brown, about 2 minutes.

4) Toss the potatoes with the red pepper mayonnaise while still warm, mashing slightly to break them up. Fold in the parsley and season with salt and pepper, if needed.

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