Recipe: Warm Potato Salad by Julius Jaspers

Warm potatoes, prepared on the BBQ and soaked with vinaigrette—Julius Jaspers would do anything for them, and so would we. Feel free to make some extra of Julius’ famous vinaigrette, because once they have cooled, an extra splash of dressing makes the perfect salad even better.

How to make warm potato salad

• Wrap each potato separately in aluminum foil and place them on the side of the barbecue grate. Turn regularly and check after 1 hour to see if they are done.
• Meanwhile, mix the vinaigrette with the wine vinegar. The salad should become slightly sour.
• Allow the potatoes to cool until lukewarm. Remove them from the foil, slice them and mix with the vinaigrette, white onion, almost all of the parsley and oregano. Season with salt and pepper.
• Check just before serving whether the salad is juicy enough, because the vinaigrette is absorbed quite substantially by the still-warm potato.
• Sprinkle with the remaining parsley.

How to make the vinaigrette

• Using an immersion blender or food processor, blend the mustard, garlic powder, celery salt, sugar and red wine vinegar into a smooth base, then add the oil drop by drop.
• Once you see that the oil is ‘taking’, you can increase the drops to a thin stream. Season with salt and pepper.

Title: The Complete BBQ Book
Author: Julius Jaspers
Price: €25,-
Publisher: Carrera Culinair

Also read:

• Recipe: 3x bruschetta by Julius Jaspers
• Types at the BBQ
• What to make with the leftovers from your BBQ