Poolside BBQ's are a popular choice among folks here in Singapore. The warm sunny weather all-year round, and the fact that our poolside is dotted with family sized BBQ pits, makes impromptu parties a fun, welcome way to spend a Saturday evening.
This modest chilled Potato Salad uses very standard pantry ingredients and comes together in barely 10 mins (not counting the time needed to boil the potatoes of course!). It works as a refreshing, tangy contrast to the smoky flavours of BBQ'd meat and veggies. I'd recommend making this a couple of hours in advance and then covering it and allowing it to chill before serving.
I plan to experiment a little more with this recipe the next time I make it by roasting the potatoes instead of steaming them... but if any of you readers beat me to it, let me know how it turns out! :)
- 1 large red Onion, halved and thinly sliced
- 3/4 cup regular or eggless Mayonnaise
- 1/4 cup Dijon mustard
- 2 cloves Garlic, grated
- 1-1/2 tsp Lime juice
- 1-1/2 tsp cracked black Pepper
- 1 tbsp dried Chilli flakes
- 2 tbsp fresh /OR/ 1/2 tbsp dried Mint leaves
- 1 small handful of Coriander, roughly chopped
- Salt, to taste
1.) Slice the cooled baby potatoes into rounds, not too thin, but thick enough to pick up with a fork. Set aside. Peel the potatoes if you must before you slice, but I left the skins on.
2.) In a bowl, whisk together the mayo, dijon mustard, grated garlic and lime juice to make the salad dressing. Add the cracked black pepper, chili flakes and mint. Mix well.
3.) Pour the dressing over the potato followed by the sliced red onion and mix gently to coat the potatoes evenly. Do a quick taste- test and season the salad with some salt.
Cover the salad with some plastic wrap and chill in the refrigerator for atleast 30mins. Garnish with a handful of chopped coriander right before you serve. Enjoy! :)