GRILLED POTATO SALAD
Portions : 4 - Preparation : 10 minutes - Cooking time : 20 to 25 minutes
Ingredients
- 1l (4 cups) Grelot potatoes
- 4 jalapenos, membranes and seeds removed, julienned
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
- 90 ml (6 tbsp) olive oil
- 2 ears corn
- 90 ml (6 tbsp) mayonnaise
- 4 slices cooked ham, chopped
- 45 ml (3 tbsp.) maple syrup
- 90 ml (6 tbsp) basil leaves, chopped
- 60 ml (4 tbsp.) dill, chopped
- 1 lemon, juice
- 2 green onions, finely chopped
- salt and pepper to taste
Preparation
- Preheat barbecue to maximum.
- In a pot of cold, salted water, add potatoes, bring to a boil and boil until potatoes are cooked.
- Cut the potatoes in half, place in a bowl, add the jalapenos, red onion, garlic, olive oil, salt and pepper and mix.
- On the grill and a barbecue mat, brown the prepared mixture for 8 to 10 minutes, turning occasionally.
- At the same time, cook the corn on the cob directly, 2 to 3 minutes on each side.
- Using a knife, remove the kernels from the cob and add to the potato mixture.
- Allow to cool.
- Add mayonnaise, ham, maple syrup, basil, dill, lemon juice and mix.
- Divide the salad between the plates, topped with the green onions.
