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Chargrilled kipfler potato salad

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This Chargrilled kipfler potato salad recipe is the epitome of delicious. Loaded with herbs, crispy prosciutto and a creamy mayo dressing, it’s the perfect side dish for your next dinner party.

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes, + cooling time


  • 500g kipfler potatoes
  • 1 tbs olive oil
  • 1 garlic clove, crushed
  • 4 slices prosciutto
  • 1 red onion, cut into wedges
  • ⅓ cup (80ml) buttermilk
  • ¼ cup (75g) mayonnaise
  • 1 tbs apple cider vinegar
  • 1 tbs drained baby capers
  • 1 tbs finely chopped dill
  • 1 tbs finely chopped mint
  • 1 tsp horseradish cream
  • 120g pkt Coles Australian Baby Rocket

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 mins or until just tender. Drain well. Cool slightly.
  2. Step 2

    Heat a chargrill on medium-high. Slice the potatoes diagonally. Place in a bowl. Season. Add oil and garlic. Gently toss to combine. Cook on grill, in 3 batches, for 1-2 mins each side or until lightly charred. Transfer to a plate.
  3. Step 3

    Cook the prosciutto on grill for 1 min each side or until crisp. Add to potato on the plate. Cook onion on the grill for 1-2 mins each side or until just charred.
  4. Step 4

    Whisk the buttermilk, mayonnaise, vinegar, capers, dill, mint and horseradish in a bowl. Season.
  5. Step 5

    Arrange the potato, onion and rocket on a serving platter. Coarsely chop the prosciutto and sprinkle over the potato mixture. Drizzle with the dressing.

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