Chargrilled potato salad
Create your best-ever potato salad with this version packed with delicious, smoky flavour.
Note: + 5 mins standing time
- 1kg kipfler or creamy brushed potatoes
- 2 red capsicums, seeded, quartered
- 1/2 cup coriander leaves
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup mint leaves
- 2 tbs coarsely chopped oregano
- 1 garlic clove, crushed
- 1/4 cup (40g) pine nuts, toasted
- 1/3 cup (25g) finely grated parmesan
- 1 tbs red wine vinegar
- 1/3 cup (80ml) olive oil
- 2 chorizo sausages, thinly sliced diagonally
- 250g vine-ripened cherry tomatoes
- 120g pkt Coles Australian Baby Rocket
Place the potatoes in a large saucepan and cover with water. Bring to the boil over high heat. Cook for 10 mins or until just tender. Drain well.
Meanwhile, heat grill on high. Place capsicum, skin-side up, on a baking tray. Cook under the grill for 5-7 mins or until skin blackens and blisters. Transfer to a heatproof bowl. Cover with plastic wrap. Set aside for 5 mins to cool slightly (this helps lift the skin). Peel and thinly slice.
Place the coriander, parsley, mint, oregano, garlic, pine nuts, parmesan and vinegar in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season the pesto.
Heat a chargrill on medium-high. Cut potatoes in half lengthways. Spray with olive oil spray. Cook for 2 mins each side or until lightly charred. Transfer to a plate. Cook the chorizo and tomatoes, turning, for 2 mins or until the chorizo is golden and tomatoes begin to collapse.
Combine potato, chorizo, capsicum, rocket and 2 tbs pesto in a large bowl. Arrange on a serving platter. Top with tomatoes. Drizzle with remaining pesto. Serve warm or at room temperature.
Serve with oregano leaves.
Get ahead: Make the pesto up to 1 day ahead. Store in an airtight container in the fridge.