The Ultimate Trio of Potato Salads: Smoky, Zesty & Fresh
A colorful platter featuring three unique potato preparations for the perfect BBQ or picnic side.
Why settle for one potato salad when you can have three? This Trio of Potato Salads is the perfect solution for your next picnic or garden party. Much like our Trio of Green Spreads, this recipe uses fresh, seasonal ingredients to create a variety of flavors on one plate. It’s a fantastic, lighter alternative to our Smoked Tea Potato Puree.
The Potato Pantry
The Bases:
- 500g Charlotte Potatoes (Waxy)
- 500g Roseval Potatoes (Red-skinned)
- 1 Large Sweet Potato
- 150g Shelled Peas
The Aromatics:
- 100g Smoked Bacon Matchsticks
- Lime, Lemon, & Fresh Mint
- Capers, Red Onion, & Cebettes
- Old-style Mustard & Cider Vinegar
Three-Way Preparation
1. The Base Cook: Wash and boil the Charlotte and Roseval potatoes together in salted water for 20 minutes. Drain and allow them to cool completely before slicing—this helps them hold their shape.
2. Smoky Sweet Potato: Sauté sliced sweet potatoes with smoked bacon in sunflower oil until golden and crisp. Toss with a dressing of old-style mustard, vinegar, and oil. Finish with sliced cebettes for a fresh crunch.
3. Zesty Charlotte & Pea: Blanch the peas for 10 minutes and shock in ice water. Halve the Charlotte potatoes and combine with peas, red onion, lime zest, lime juice, olive oil, and fresh mint.
4. Herby Roseval & Caper: Halve the Roseval potatoes. Mix with capers, plenty of chopped mint, lemon juice, and olive oil. This brings a bright, Mediterranean acidity that perfectly balances the smoky sweet potato.
Complete Your BBQ Menu:
- The Main: Roasted Leg of Lamb
- The Appetizer: Spring Ham & Vegetable Terrine
- The Sweet Finish: Hibiscus Poached Peaches